London Clinic of Nutrition
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Asparagus Risotto

A zesty and creamy asparagus risotto topped with pine nuts.

A quick and easy risotto with asparagus, lemon and pine nuts for a delicious dinner option.

Leaf

Preparation

10 minutes

Cooking Time

30 minutes

Makes

4

Good

Dinner, Lunch

Ingredients

  • 1.5L chicken stock
  • 300g risotto rice
  • 50g parmesan, grated
  • 1 tbsp olive oil
  • 50g butter
  • 2-3 cloves of garlic
  • 750g asparagus
  • 1 onion, diced
  • 250ml white wine
  • 1 lemon
  • Salt and pepper to taste
  • Handful of pine nuts

Method

  1. Prep your vegetables. Chop the asparagus, garlic coves and dice the onion.
  2. Heat a drizzle of olive oil in a large pan and add the garlic and onion. Cook for 5 minutes.
  3. Add the rice into the pan along with the white wine. Keep the heat on low to medium.
  4. Tend to the rice, stirring and adding in the stock in small increments for 15 minutes.
  5. Add the asparagus to the rice, along with the rest of the chicken stock.
  6. Combine the butter, parmesan cheese and half of the juice of a lemon to the rice.
  7. Cook for a further 5 minutes, or until the rice has a slight al dente texture.
  8. Serve with a topping of pine nuts and a squeeze of lemon.

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