Asparagus, Lemon & Mint Risotto

This recipe features in these meal plans: Italian Specials, Spring Suppers, Veggie Summer Treats.

A light and fresh risotto with asparagus, lemon and mint.


  • 100g of asparagus tips
  • 1 medium onion (approx 185g), finely chopped
  • 1 medium lemon, halved
  • 300g of Arborio risotto rice
  • 60g of Parmesan cheese, grated
  • 250ml of white wine
  • 2 tbsp olive oil
  • 40g butter
  • 1.2 litres vegetable stock, prepared according to the packet instructions
  • 1 tbsp fresh mint, finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Price per person: £1.45
  • Store cupboard: Cook's
  • Calories per serving: 481
  • 5-a-day per serving: 0.3
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Asparagus Risotto photo

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  1. Heat the oil and 30g butter in a frying pan and fry the onion over a low heat for 6-8 minutes, or until the onion is soft. Add the risotto rice and cook, stirring well to coat the rice in the oil and butter for 1-2 minutes, or until it becomes slightly translucent.
  2. Pour in the wine and simmer until it has been fully absorbed. Add 50 ml stock and simmer, stirring, until it has been absorbed. Repeat, adding a little stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock add a little boiling water until the rice is cooked. This will take 20-25 minutes.
  3. 5 minutes before the rice is ready, cook the asparagus in boiling water for 3-4 minutes, or until tender. Drain and cut each spear in half. Chop the lower woody half into thick slices and leave the tips whole.
  4. Stir the asparagus, mint and juice from half the lemon into the risotto. Cook over a low heat, stirring constantly, until heated through. Remove from the heat and stir in the Parmesan cheese and 10g of butter. Taste the risotto and adjust the seasoning if necessary.
  5. Serve the risotto immediately garnished with the remaining lemon cut into wedges.

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