Lemon Asparagus Risotto

Name: Lemon Asparagus Risotto
Cuisine: South African
Ingredients: 1500 ml Chicken Stock; 500 g Fresh Asparagus Shoots, cut into pieces; 60 ml Plant Butter; 60 ml Olive Oil; 4 Red Onions, finely chopped; 300 g Risotto Rice; 250 ml Dry White Wine; 125 g finely grated Parmigiano-Reggiano cheese; 30 ml Lemon Zest; 60 ml Lemon Juice

Sean Strydom @Sean_Strydom

Port Elizabeth

Lemon Asparagus Risotto

Sean Strydom @Sean_Strydom

Saved

Ingredients

1500 mlChicken Stock
500 gFresh Asparagus Shoots, cut into pieces
60 mlPlant Butter
60 mlOlive Oil
4Red Onions, finely chopped
How to dice an onion with no tears
300 gRisotto Rice
250 mlDry White Wine
125 gfinely grated Parmigiano-Reggiano cheese
30 mlLemon Zest
60 mlLemon Juice

Saved

Steps

1

Heat the Chicken Stock over medium low heat.
Bring to a slow simmer, lower to keep warm.
2

Heat Oil in a cast-iron pot over medium-low heat, melt the Plant Butter in the Olive Oil.
Add the Red Onions and fry untl translucent.
3

Add in the Risotto Rice and stir until the grains are translucent around the edges.
Deglaze the pan with White Wine and simmer until the wine is fully absorbed.
4

Stir in 1 ladleful of the stock into the rice, stir until the stock is almost completely absorbed.
Continue adding stock, one ladleful at a time, allowing each ladle to be absorbed before adding more.
5

When there's about 1 cup of broth left, add the asparagus stalks to the risotto and stir to incorporate.
Add ½ cup (125 ml) broth, stir and keep cooking until the broth is almost fully absorbed.
6

Stir in the grated Parmigiano-Reggiano cheese.
Stir until the cheese is fully melted and incorporated.
Stir in the lemon zest and juice.
Taste the risotto and adjust the seasoning if needed.
7

Depending on the consistency, stir in all to none of the remaining broth.
The risotto should now be loose and super creamy.
Cover and turn off the heat.
8

Serve the risotto in warm bowls, then garnish each serving with fresh basil leaves, lemon zest, a drizzle of flavorful extra-virgin olive oil, and some freshly ground black pepper.