Risotto with Asparagus and Lemon



 Serves 4




  • 20 fresh Asparagus Spears, trimmed
  • 1L Chicken or Vegetable stock
  • 30 ml Olive Oil
  • 1 Onion, diced
  • 1 Celery Stalk, diced
  • 1 Garlic Glove, minced
  • 1 cup of Arborio rice (250 grams)
  • 125 ml White Wine
  • 80 gr freshly grated Parmesan
  • 30 ml Lemon Juice
  • Zest from half a Lemon
  • Salt and Pepper to taste.



  1. Steam the asparagus for about 5-8 minutes. When tender chop into small chunks and leave to cool.
  2. Saute onions and celery for a few minutes. Add rice and garlic and cook for 5 minutes. Add the wine and let the liquid reduce. When almost absorbed add the stock. When the liquid has almost been absorbed add the asparagus, parmesan, lemon juice and zest. Allow these to be mixed and serve then immediate. This really lovely refreshing risotto is best served with a nice glass of crisp white wine.

Salute !!