Lemon risotto with grilled green asparagus Ⓥ

For 2 people. Creamy risotto with a hint of lemon and grilled asparagus, perfectly balanced with the Saboritz Spumante .
Lemon risotto with grilled green asparagus Ⓥ


  • 200 grams risotto rice
  • 500 ml vegetable broth
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 lemon, zest and juice
  • 200 grams 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)

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    Let's make this cocktail

  • 1

    Preparation of the Green Asparagus:
    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 tender and lightly browned. Set aside.

  • 4

    Preparation of the Lemon Risotto:
    Heat a tablespoon of butter in a large pan over medium heat.

  • 5

    Add the finely chopped shallot and garlic, and sauté until translucent.

  • 6

    Add the risotto rice to the pan and briefly toast until the grains are glossy.

  • 7

    Deglaze with the dry white wine and let it fully absorb.

  • 8

    Gradually add the vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue until the rice is tender and creamy, but still has a bit of bite.

  • 9

    Add the lemon zest and lemon juice to the risotto and stir well to combine.

  • 10

    Stir in the grated Parmesan cheese and the remaining tablespoon of butter until everything is well mixed and creamy. Season with salt and pepper if needed.

  • 11

    Divide the lemon risotto between two plates.
    Arrange the grilled green asparagus on top of the risotto.
    Garnish with some fresh parsley and optionally extra Parmesan cheese.