lemon risotto with asparagus and zucchini
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4.67 from 3 votes

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
Course: Main Course
Cuisine: Italian
Keyword: risotto, spring recipe, vegetarian recipe
Servings: 3 or 2 large portions
Calories: 541kcal
Author: Caroline's Cooking

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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%