Asparagus Risotto with Mint and Lemon

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5 from 1 vote

Asparagus Risotto with Mint and Lemon

This is a great way to enjoy beautiful British asparagus. The British asparagus season is around April time and is relatively short, but freshly picked asparagus are worth seeking out and taste noticeably different to imported varieties. Asparagus is also very good for you and contains more folic acid than any other vegetable.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Season: Spring
Type: Vegetarian
Diet: Gluten Free
Servings: 4
Calories: 578kcal


  • 2 tbsp olive oil organic, fairtrade
  • 1 onions organic, peeled and finely chopped
  • 1000 ml vegetable stock organic
  • 300 g asparagus organic, woody ends removed
  • 350 g arborio rice organic
  • 150 ml vermouth or white wine organic, fairtrade (wine)
  • 20 g butter organic
  • 25 g Parmesan cheese organic, grated
  • 4 tbsp fresh mint organic, leaves only, finely chopped
  • 1 lemons organic, fairtrade, juice and zest of
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground


  • Heat the oil in a large pan over a low heat. Add the onion and fry gently for 5 minutes until softened.
  • In a separate pan, bring the stock to a simmer and blanch the asparagus stems for about 3 minutes, then remove to a plate.
  • Add the rice to the onions and coat in the oil. Pour in the vermouth or white wine and simmer until all the liquid has evaporated. Almost all the alcohol will evaporate off at this point.
  • Add a little of the stock to the rice and keep stirring until it is all absorbed. Continue to add the stock a little at a time, stirring until it is all absorbed before adding more. The rice should then be soft but still slightly crunchy in the middle and the overall texture should be slightly looser than you want it.
  • Chop the asparagus stalks into small discs but keep the tips whole.
  • Stir in the asparagus, butter, mint, lemon juice and most of the zest and parmesan. Season with salt and freshly ground black pepper. Cover the risotto with a lid and leave to rest for 1 minute.
  • Serve it with a drizzle of olive oil and sprinkle the remaining zest and parmesan cheese over the top.


In a hurry or not all eating together?
You can prep everything in advance, fry the onion and then you only need 20 minutes. If you need to save a portion for later, keep it in the fridge then re-heat it in the oven in a covered dish or microwave. You can loosen it if necessary with a little more hot stock or boiling water.


Calories: 578kcal | Carbohydrates: 79g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 398mg | Potassium: 297mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1700IU | Vitamin C: 11.6mg | Calcium: 130mg | Iron: 7.2mg

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