| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 371.5 | 11.2g | 5.3g | 56.2g |
| sugars | fibre | protein | salt |
| 2.5g | 1.6g | 9.7g | 0.76g |
Why I Love British Lemon Risotto with Asparagus
I absolutely hold a special place in my culinary heart for this delightful British recipe, Lemon Risotto with Asparagus. The fusion of zesty citrus, tender asparagus, and creamy Arborio rice creates a dish that’s both uncomplicated in preparation yet rich in flavor. It’s a recipe that seamlessly incorporates the vibrant flavors and health-conscious ethos of my West California roots with a dash of classic European sophistication.
Inspiration Behind the Recipe
While there isn’t always an inspirational chef behind every dish, the respect and admiration I have for culinary legend Delia Smith certainly played a role in this dish’s creation. Her way of breathing life into classic British recipes, updating them without losing their authentic essence, certainly guided me as I developed this recipe. The addition of elements such as fresh lemon zest and white wine not only pay homage to traditional risotto but allow us to venture a bit outside the box, creating a dish that’s both familiar and new.
The Versatility of Lemon Risotto with Asparagus
What I love most about this Lemon Risotto with Asparagus is its versatility. The robust, yet mellow creamy Arborio rice creates an excellent base that beautifully carries the vibrant lemon and asparagus, allowing the recipe to stand boldly on its own, yet not overwhelming when paired with complementing dishes.
For those of you who are fans of Italian cuisine, you’ll find that it has similarities to classic Italian risotto recipes. Still, the addition of lemon and asparagus gives it a fresh twist and a brighter flavor profile. It pairs wonderfully with a simple grilled chicken or fish, or even with a glass of crisp white wine on a warm summer’s evening. The options are endless, and that is the beauty of this versatile, flavorful dish.
As a mother to three beautiful adopted children, meals that are as varied in their appeal as they are health-conscious are always a win. But regardless of who I’m feeding, this Lemon Risotto with Asparagus recipe always manages to be a crowd favorite – and that’s why I love it.
What You’ll Need
- 1 1/2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 medium onion, finely chopped
- 2 cups of Arborio rice
- 1 cup of dry white wine
- 6 cups of vegetable broth
- 1 cup of fresh asparagus, trimmed and cut into 2-inch pieces
- Zest and juice of 2 large lemons
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Method
Step One
Start by heating the olive oil in a large saucepan over medium heat. Once the oil is hot, add the minced garlic and finely chopped onion. Cook for 5 minutes or until the onion becomes translucent, stirring often to prevent the garlic from burning.
Step Two
Add the Arborio rice to the saucepan and stir it around until it’s well coated with oil and slightly toasted. This should usually take about 2 minutes.
Step Three
Pour in the dry white wine and simmer, stirring continuously until the liquid has almost completely evaporated. This should typically take about 3-4 minutes.
Step Four
Begin to add the vegetable broth to the rice in increments, half a cup at a time. After each addition, stir consistently until almost all of the liquid is absorbed before adding more. This process should take around 20 minutes.
Step Five
When you’ve about a cup and a half of broth left to add, stir in the asparagus pieces. Continue to add broth until the rice is tender and a creamy sauce has formed. This should take around 10 more minutes.
Step Six
Stir in the lemon zest, lemon juice, grated Parmesan cheese, and unsalted butter. Taste and then season with salt and fresh ground black pepper as desired.
Step Seven
Serve the risotto immediately, garnished with fresh basil leaves. Enjoy your homemade Lemon Risotto with Asparagus.
