Lemon risotto with grilled green asparagus Ⓥ

Serves 2. Creamy lemon risotto with a hint of lemon and grilled green asparagus. Perfectly balanced with French Bloom alcohol-free prosecco.

Lemon risotto with grilled green asparagus Ⓥ

Ingredients

  • 200 grams risotto rice
  • 500 ml vegetable stock
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 lemon, zest and juice
  • 200 grams of green asparagus
  • 50 ml dry white wine
  • 50 grams Parmesan cheese, grated
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, finely chopped (optional, for garnish)

Preparation method

  1. Remove the tough ends of the green asparagus.
  2. Lightly brush the asparagus with olive oil and season with salt and pepper.
  3. Grill the asparagus on a grill pan or barbecue until cooked and lightly browned. Set aside.
  4. Heat a tablespoon of butter in a large saucepan over medium heat.
  5. Add the finely chopped shallot and garlic and fry until translucent.
  6. Add the risotto rice to the pan and fry briefly until the rice grains are shiny.
  7. Deglaze with the dry white wine and allow to absorb completely.
  8. Gradually add the vegetable stock, one ladleful at a time, stirring until the stock is absorbed before adding the next ladleful. Continue until the rice is soft and creamy, but still has a little bit of firmness.
  9. Add the lemon zest and lemon juice to the risotto and stir well.
  10. Stir the grated Parmesan cheese and remaining tablespoon of butter into the risotto until well combined and creamy. Season with salt and pepper if needed.
  11. Divide the lemon risotto over two plates. Place the grilled green asparagus on top of the risotto. Garnish with some fresh parsley and possibly extra Parmesan cheese.