Asparagus, Mint And Lemon Risotto

Serving 3 people

45 min


  • baby beet a bunch of baby asparagus (about 100 to 150 grams)
  • broth 3 to 4 c. of broth
  • butter 1 tbsp. of butter
  • celery sticks 2 celery sticks, chopped
  • fresh mint leaves a handful of fresh mint leaves, chopped
  • juice of lemon juice and finely grated rind of 1 lemon
  • olive oil 1 tbsp. of olive oil
  • onion additional butter and olive oil, optional
  • parmesan cheese 1 onion, chopped
  • pepper about 1/4 c. of grated Parmesan cheese
  • salt pepper
  • semi-sweet chocolate salt
  • short grain rice about 1/2 c. of semi-sweet white wine
  • 1 c. of short grain rice (we use Japanese rice)
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How to make it

  1. Heat the broth to a simmer.
  2. Cut about an inch off the top of the asparagus. Set aside.
  3. Cut the stalks into rings about half an inch in length.
  4. Heat the butter and olive oil in a pan.
  5. Add the chopped onion and celery and cook gently until soft.
  6. Add the rice, stirring to avoid the grains from sticking to the pan.
  7. Pour in the wine. Cook, stirring, until the alcohol has evaporated.
  8. Add the broth, a ladle at a time, stirring and adding more broth only after the last ladle has been absorbed. Cook until the rice is almost done. Then, turn off the heat and set aside.In another pan, boil a cup of broth.
  9. Add the asparagus stalks. Boil for a minute.
  10. Add the asparagus tips and boil for another minute (baby asparagus needs only a minute or two to cook).
  11. Pour the asparagus, with the liquid, into the rice mixture. Cook over medium heat until the rice is done. The rice grains should retain their shape, and they should be creamy and not dry.Stir in the grated Parmesan cheese, lemon juice and rind. Taste.
  12. Add salt and pepper, as needed. Stir in an additional tablespoonful or so of butter, if you like, or drizzle with more olive oil.To serve, ladle the risotto into bowls.
  13. Drizzle with more olive oil. Top with shaved Parmesan cheese and whole mint leaves.