Asparagus, basil & lemon risotto

Go with the grain to create this easy vegetarian risotto, packed with goodness of Spring-fresh ingredients.

Recipe «Asparagus, basil & lemon risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1.25L Massel vegetable liquid stock, 1 tbsp olive oil, 30g butter, 2 small onions, finely chopped, 200g carnaroli or arborio rice , 1 cup basil leaves, plus extra, to serve, 2 bunches asparagus, trimmed, thinly sliced on the diagonal, 40g finely grated parmesan, plus extra, shaved, to serve , 1 lemon, zested.

Ingredients:

• 1.25L Massel vegetable liquid stock 
• 1 tbsp olive oil 
• 30g butter 
• 2 small onions, finely chopped 
• 200g carnaroli or arborio rice 
• 1 cup basil leaves, plus extra, to serve 
• 2 bunches asparagus, trimmed, thinly sliced on the diagonal 
• 40g finely grated parmesan, plus extra, shaved, to serve 
• 1 lemon, zested 

Instructions

1. Place stock in a saucepan and bring to the boil. Reduce heat to low and keep at a gentle simmer.
2. Heat oil and butter in a heavy-based saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until translucent. Add rice and cook, stirring, for 2 minutes or until well coated in mixture. Gradually add 250ml (1 cup) stock, stirring occasionally, until stock is absorbed. Repeat until all stock is used and rice is al dente; this will take about 20 minutes.
3. Stir basil, asparagus, parmesan and lemon zest into risotto. Remove from heat and stand for 5 minutes; the residual heat will cook asparagus. Season with salt and pepper.
4. Divide the risotto among bowls. Scatter with extra basil and shaved parmesan to serve.