Asparagus Risotto With Lemon Thyme And Parmesan

Name: Asparagus Risotto With Lemon Thyme And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (250 g) bundles asparagus; 1 1/2 tablespoons olive oil; 1 1/2 pints chicken or 1 1/2 pints vegetable stock; 3 shallots or 1 small onion, finely chopped; 3 garlic cloves, finely chopped; 9 ounces risotto rice; 3 1/2 fluid ounces white wine; 1 few lemon thyme leaves; 1 ounce butter; 3 ounces parmesan cheese, plus extra to serve

Servings: persons

1
Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
2
roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
3
Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and saute the shallots and garlic until softened but not coloured.
4
Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
5
Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
6
Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
7
Add the last ladleful of stock, the butter and Parmesan.
8
Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
9
Serve immediately.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (250 g) bundles asparagus, 1 1/2 tablespoons olive oil, 1 1/2 pints chicken or 1 1/2 pints vegetable stock, 3 shallots or 1 small onion, finely chopped, and more.

Yes, Asparagus Risotto With Lemon Thyme And Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!