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Lemony asparagus risotto

Serves   4-6
Prep time: 5 mins
Cooking time: 35 mins

A creamy asparagus risotto finished off with lemon juice and zest. It’s a wonderful weekend meal that the whole whānau can enjoy by the spoonful.

Lemony asparagus risotto

Ingredients

Method

Ingredients

  • 6 cups vegetable stock
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups arborio rice
  • 1 bunch asparagus, roughly chopped
  • Zest and juice of 1 lemon
  • Extra virgin olive oil, optional

Method

  1. In a medium saucepan, bring the vegetable stock to a boil, then remove from the heat, cover and set aside.
  2. Bring a drizzle of oil to medium-high heat in a heavy based saucepan. Sauté the onion and garlic for a few minutes or until softened.
  3. Add rice and cook for a few minutes to toast. Slowly add the vegetable stock, one ladle at a time, stirring in between and waiting for the liquid to absorb before each addition. Repeat until you reach the last ladle of stock.
  4. Once you’ve reached the last ladle, add it to the pot along with the asparagus. Stir to combine and cook for 5 minutes or until the rice is al dente and the asparagus is tender.
  5. Stir through lemon zest and juice and season with salt and pepper to taste. Spoon into bowls, drizzle with extra virgin olive oil if desired and serve immediately.

Top tip: Top your zesty asparagus risotto with a dollop of ricotta and freshly chopped herbs. Try chives, basil or parsley for a herbaceous finish to this dish.