Asparagus and lemon risotto recipe | delicious. magazine

Name: Asparagus and lemon risotto recipe | delicious. magazine
Ingredients: Ingredients; Method; Nutrition; 2 tbsp olive oil; Knob of butter; 1 onion, finely chopped; 350g risotto rice; 250ml glass white wine; 750ml vegetable stock, hot (we like Knorr ); Bunch of asparagus, trimmed; Pared zest and juice of 1 lemon; 75g Parmesan or Grana Padano, finely grated; When almost cooked, add the asparagus, lemon zest and juice and cheese. Season, remove from the heat. Cover for 5 minutes before serving.; Recipe continues after advertising adslot-recipe-4; 535kcals Calories; 14.1g (5.7g saturated) Fat; 15.9g Protein; 75.2g (4.2g sugars) Carbs; 0.6g Salt

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This asparagus and lemon risotto is a budget summer recipe that works out at around £1.50 per head. It's a great make-ahead dish as it freezes very well.

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Ingredients

Ingredients
Method
Nutrition
2 tbsp olive oil
Knob of butter
1 onion, finely chopped
350g risotto rice
250ml glass white wine
750ml vegetable stock, hot (we like Knorr )
Bunch of asparagus, trimmed
Pared zest and juice of 1 lemon
75g Parmesan or Grana Padano, finely grated
When almost cooked, add the asparagus, lemon zest and juice and cheese. Season, remove from the heat. Cover for 5 minutes before serving.
Recipe continues after advertising adslot-recipe-4
535kcals Calories
14.1g (5.7g saturated) Fat
15.9g Protein
75.2g (4.2g sugars) Carbs
0.6g Salt