- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: medium
- 40 g unsalted butter
- 1 red onion, finely chopped
- 200 g risotto rice
- 100 ml white wine
- 1 litres hot chicken stock, use a gluten free version if you are making this as a gluten free recipe
- 300 g asparagus, cut into short lengths
- 300 g peas, podded
- 20 g mint, chopped
- 20 g parsley, chopped
- 20 g basil, chopped
- 20 g oregano, chopped
- ½ lemons, zested
- 25 g parmesan, freshly grated
Tips and Suggestions
Broad beans, courgettes and baby artichokes are all delicious alternatives in this spring recipe.
Want more spring inspiration? Take a look at our spring recipe collection
1. In a heavy-based pan, melt half the butter over a medium heat. Add the onion and a pinch of salt and fry gently for 5-10 minutes, or until it is soft and sweet but not coloured. Add the rice and stir well to coat the rice in the butter.
2. Pour in the wine so that it sizzles and allow it to bubble for a couple of minutes, stirring until the liquid is almost completely absorbed. Add a ladleful of stock, stirring occasionally until it is almost all absorbed before you add the next one. After the first couple of ladles, add the asparagus and season well.
3. Keep adding stock a ladleful at a time, and keep stirring. After 10 minutes or so, once the asparagus starts to become tender, add the peas. After 15-20 minutes, depending on the heat and the size of your pot, the risotto will look creamy but the rice will still have a little bite, without feeling chalky inside. It doesnt matter if you havent added all the stock, but its important the rice has the right creamy consistency.
4. Turn off the heat and add the herbs and lemon zest, the rest of the butter and parmesan and stir well. Check the seasoning, then leave it to sit for a minute to settle before serving.
Want to see more risotto recipes? Take a look at our top 10 risotto recipes
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