Asparagus, basil & lemon risotto

Name: Asparagus, basil & lemon risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.25L Massel vegetable liquid stock; 1 tbsp olive oil; 30g butter; 2 small onions, finely chopped; 200g (1 cup) carnaroli rice or arborio rice (see note); 1 cup basil leaves, plus extra, to serve; 2 bunches asparagus, trimmed, thinly sliced on the diagonal; 40g (1/2 cup) finely grated parmesan, plus extra, shaved, to serve; 1 lemon, zested

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Dominic Smith

family friendly easy arborio rice

Ingredients

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1.25L Massel vegetable liquid stock1 tbsp olive oil30 grams butter2 small onions, finely chopped200 grams (1 cup) carnaroli rice or arborio rice (see note)1 cup basil leaves, plus extra, to serve2 bunches asparagus, trimmed, thinly sliced on the diagonal40 grams (1/2 cup) finely grated parmesan, plus extra, shaved, to serve1 lemon, zested

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Instructions

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Step 1

Place stock in a saucepan and bring to the boil. Reduce heat to low and keep at a gentle simmer.

Step 2

Heat oil and butter in a heavy-based saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until translucent. Add rice and cook, stirring, for 2 minutes or until well coated in mixture. Gradually add 250ml (1 cup) stock, stirring occasionally, until stock is absorbed. Repeat until all stock is used and rice is al dente; this will take about 20 minutes.

Step 3

Stir basil, asparagus, parmesan and lemon zest into risotto. Remove from heat and stand for 5 minutes; the residual heat will cook asparagus. Season with salt and pepper.

Step 4

Divide the risotto among bowls. Scatter with extra basil and shaved parmesan to serve.