Lemon Asparagus Risotto with Mint

A fresh one pot weeknight dinner to summon Spring and celebrate brighter days.

Ingredients

• 500ml Chicken or vegetable stock

• 2 Tablespoons Olive Oil

• 400g Arborio Rice

• 3 stick celery, finely chopped,

• 1 white onion, finely chopped

• 250ml white wine

• 400g Asparagus, chopped into thirds

• 150g peas

• 50g butter

• 2 cups freshly grated parmesan

• 1 handful mint, finely chopped

• Zest and juice of 2 lemons

• 2 garlic cloves, crushed

• Salt & Black Pepper to taste

Method

In a large pan with a heavy bottom on medium-low heat, heat 2 tablespoon of olive oil, and add the onion and celery, stirring continuously. Cook for around 10 minutes until vegetables are soft and translucent. Add garlic, and stir to combine until fragrant. 

Turn heat up to medium, and add rice, always stirring so that it does not catch at bottom. Keep cooking until translucent. 

Turn heat to high, and add white wine. It will bubble and reduce - cook, continuously stirring, until alcohol has reduced. 

Turn heat down to medium-low, and with a ladle, add stock, ladle by ladle, stirring continuously and allowing the stock to be fully absorbed by rice before you add the next one. Continue adding, stirring and reducing for about 15 minutes.

Add the chopped asparagus, and continue adding stock in the same method. If you run out of stock, continue with water, until rice is creamy, and is cooked but still has a bit of bite. Add peas, butter, mint, lemon juice and zest, salt and pepper, and stir to combine. 

Take risotto off heat, put lid on pan, and allow to rest for 5 minutes. Serve with lemon slices and extra parmesan.