Lemon risotto with asparagus and zucchini
This lemon risotto is a tasty mix of comfort factor and fresh spring brightness.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3 or 2 large portions
- 6 spears asparagus approx
- 1/2 zucchini courgette, large or 1 small
- 1 leek or 1/2 large (optional)
- 1 1/2 tbsp butter 15g
- 1 tbsp olive oil
- 1/2 onion
- 2 cloves garlic or 1 if large, depending on size
- 1 1/2 cups arborio risotto rice 300g
- 3 cups light stock 720ml
- salt and pepper
- 1/2 lemon juice and zest ie from 1/2 lemon, or more to taste
- 1/2 cup grated parmesan 10g
Cut the asparagus and zucchini into small chunks, and slice and halve the leek. Dice the onion and finely dice or crush the garlic.
Heat 1tbsp of the butter in a pan over a medium heat and add the asparagus, zucchini and leek. Cook, stirring regularly until softened, around 3-4 mins, then remove from pan and set aside.
Add the remaining butter and oil to the pan. Soften onion 2-3 mins, then add garlic, cook another 2-3 mins until onion starting to brown slightly.
Add the rice and cook briefly to ensure well coated in oil/butter mixture. Mix through about half of the grated lemon zest, some salt and pepper.
Add the stock a bit at a time (around ½ to 1 cup at a time), adding more as the last is absorbed. Stir now and again as it cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.
Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add the remaining lemon zest, lemon juice and add back the asparagus, zucchini and leek.
Add parmesan and stir well.
Calories: 541kcal | Carbohydrates: 91g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 183mg | Potassium: 469mg | Fiber: 4g | Sugar: 3g | Vitamin A: 15.3% | Vitamin C: 25.4% | Calcium: 8.2% | Iron: 31%