Asparagus & Lemon Risotto

Ingredients · per serving

• 800 ml Vegetable stock
• 1 medium Lemon
• 100 ml White wine
• to taste Black pepper
• 60 g Parmesan
• 200 g Arborio rice
• 60 g Butter
• 1 medium Shallot
• 250 g Asparagus
• to taste Salt

Instructions

1. Trim the asparagus. Cut the tips off (about 4cm pieces) and slice the stems into 1cm coins.
2. Pour the stock into a small saucepan. Warm over low heat — keep at a gentle simmer the whole time.
3. Melt half the butter in a wide heavy pan over medium heat. Add the finely diced shallot and a pinch of salt. Cook 3 min until soft and translucent.
4. Add the rice. Stir for 1-2 minutes until each grain is glossy and lightly toasted. Pour in the white wine, stir constantly until absorbed.
5. Add a ladle of warm stock. Stir constantly until absorbed. Repeat — one ladle at a time, stirring, for about 14 minutes.
6. After 14 min, stir in the sliced asparagus stems. Continue ladling stock and stirring for 5 more min. Add the asparagus tips with the next ladle and cook 3 more min.
7. The rice should be al dente and the risotto should spread on the plate (the wave). Off the heat, vigorously stir in the cold butter cubes, grated parmesan, lemon zest and lemon juice.
8. Plate immediately. Scatter more parmesan, a final pinch of lemon zest and freshly cracked pepper. Eat while still flowing.

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