Asparagus Risotto with Lemon

Ingredients

• Arborio rice 300g
• Fresh asparagus 1 x 300g bunch
• Hot vegetable stock 1 litre
• Medium onion 1
• Garlic cloves 2
• Dry white wine 150ml
• Lemon 1
• Unsalted butter 25g
• Grated vegetarian Parmesan-style cheese 50g
• Olive oil 2 tbsp
• Salt to taste
• Freshly ground black pepper to taste

Method

1. Prepare the asparagus: Snap off the woody ends. Cut the tender spears into 2-3cm pieces, keeping the tips separate if you prefer. Blanch the pieces (excluding tips) in boiling water for 2 minutes, then drain and refresh in cold water. Alternatively, steam them for 3-4 minutes. Set aside.
2. Finely chop the onion and mince the garlic.
3. Heat the olive oil and 15g of the butter in a large, heavy-based saucepan or pot over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened and translucent, but not browned. Add the minced garlic and cook for another minute until fragrant.
4. Add the Arborio rice to the pan and stir well for 1-2 minutes, ensuring every grain is coated in the oil and butter mixture. This toasting step helps the rice absorb liquid evenly.
5. Pour in the white wine and stir continuously until it has been completely absorbed by the rice.
6. Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 15-18 minutes.
7. Add the blanched asparagus pieces (not the tips yet) and continue adding stock and stirring for another 3-5 minutes, or until the rice is creamy and al dente (cooked through but with a slight bite).
8. Stir in the remaining 10g of butter, the grated Parmesan-style cheese, the zest of the lemon, and the juice of half the lemon. Add the reserved asparagus tips for the last minute of cooking.
9. Season generously with salt and freshly ground black pepper to taste. Stir well until everything is combined and the risotto is glossy. Serve immediately, garnished with extra Parmesan and lemon zest if desired.