Asparagus Risotto with Mint and Lemon
  • 1 bunch asparagus (about one pound)
  • About 6-1/2 cups of chicken or vegetable stock
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, peeled and chopped (about ½ cup)
  • 2 stalks celery, trimmed and finely chopped
  • 1-1/2 cups short grain Italian rice for risotto (such as Carnaroli or Arborio)
  • ½ cup grated Parmigiano-Reggiano cheese
  • Grated zest of one lemon
  • Juice of one lemon
  • 1 small bunch of mint
  1. Blanche the asparagus in a deep sauté pan filled with salted boiling water for about 5 minutes. Remove the asparagus from the water and cut the tips from the stalk of each asparagus. Dice the remaining stalk into small disks.
  2. Bring the chicken or vegetable stock to a simmer in a medium-sized stockpot.
  3. In a separate deep-sided sauté pan, heat the oil and butter. Add in the onion and celery and cook over low heat until the onion is soft and translucent, about 15 minutes. Add in the rice and turn the heat up slightly. Stir the rice constantly so it doesn’t stick to the bottom of the pan but the grains are coated with the oil and butter.
  4. Begin to add in the hot liquid a ladle at a time, waiting to add additional liquid in until the previous has absorbed. Remember to continue to stir the rice through the process. Continue the liquid-stir-absorb process for about 15 minutes. Add in the reserved diced asparagus stems and continue to add stock to the rice for another five minutes or so.
  5. Turn the heat off and stir in the Parmesan cheese (Some people add in extra butter at this stage – totally optional). Add in the asparagus tips, the lemon zest, the lemon juice and the mint.
Recipe by Within The Wild at