Asparagus, Lemon & Mint Risotto

Asparagus,Mint & Lime Risotto
 
  • 300g Arborio risotto rice
  • 1 Large onion
  • 120ml White wine
  • 4 Asparagus sprigs
  • Bunch of fresh mint leaves
  • 20g Butter
  • Juice and zest of 1 lemon
  • 2 Tablespoons of olive oil
  • Pinch of Salt
 
  • Slice the onion and chop the asparagus stalks into small discs.
  • Put the olive oil into a frying pan and add the sliced onion. Cook slowly on low heat until the onions become softened.
  • Add the rice and stir continuously, making sure it doesn’t stick.
  • Add the white wine and keep stirring until the alcohol evaporates and your rice begins to soften.
  • In a separate saucepan throw in your Asparagus and pour in 2 glasses of water. Then transfer your rice and stir it all on a medium heat.
  • Once the liquid is absorbed, add the butter being careful not to overcook the rice.
  • When you reach a creamy consistency, take it off the heat and add the chopped mint, a squeeze of lemon juice and add the zest.
  • Finally, drizzle with olive oil and serve.
To fully enjoy this delicious dish our homemakers have suggested pairing it with a glass of dry white wine: A Spanish Albariño, an Italian Vermentino, or a French Chardonnay would do the trick!
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