Asparagus and mint risotto in a bowl with drizzle of olive oil

Asparagus, mint & lemon risotto

Name: Asparagus, mint & lemon risotto
Cook time: 65 min
Total time: 65 min
Yield: 8
Ingredients: RISOTTO BASE; 1 litre organic vegetable or chicken stock; 2 tablespoons olive oil; 1 large onion, peeled and finely chopped; 4-5 sticks of celery, trimmed and finely chopped; 600g risotto rice; 250ml vermouth or dry white wine; RISOTTO; 2 bunches of asparagus, woody ends removed and discarded; 700ml hot vegetable or chicken stock; 50g butter; 1 small handful of freshly grated Parmesan cheese, plus a block for grating; 1 bunch of fresh mint, leaves picked and finely chopped; zest and juice of 2 lemons; sea salt; freshly ground black pepper; extra virgin olive oil

Simple, clean & delicious flavours

Gluten-free Vegetarian

1 hr 5 mins

Not Too Tricky

serves 8

About the recipe

This is such a simple, clean and delicious risotto.

nutrition per serving

Calories

20%

Fat

13%

Saturates

21%

Sugars

Salt

Protein

19%

Carbs

24%

Fibre

of an adult’s reference intake

Recipe From

Cook with Jamie

By Jamie Oliver

BUY THE BOOK

Ingredients

RISOTTO BASE

1 litre organic vegetable or chicken stock

2 tablespoons olive oil

1 large onion, peeled and finely chopped

4-5 sticks of celery, trimmed and finely chopped

600g risotto rice

250ml vermouth or dry white wine

RISOTTO

2 bunches of asparagus, woody ends removed and discarded

700ml hot vegetable or chicken stock

50g butter

1 small handful of freshly grated Parmesan cheese, plus a block for grating

1 bunch of fresh mint, leaves picked and finely chopped

zest and juice of 2 lemons

sea salt

freshly ground black pepper

extra virgin olive oil

Top Tip

When buying asparagus, have a look around because there are lots of varieties available in late spring - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize!

Method

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.
Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.
Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)

Tags

Rice Risotto Asparagus Lemon Mint Gluten-free Vegetarian Vegetable Dinner Party Dinner Entertaining Spring

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