Asparagus & Lemon Risotto

By: Allyson Gofton

Lemon partners both asparagus and parmesan cheese well in this delightful risotto.

Ready In: 40 minutes
Serves: 6

Photo: Alan Gillard

Ingredients:
50g butter
2 medium-sized onions, peeled and finely chopped
2 tsp minced garlic
2 cups short grain (or risotto) rice
1 cup dry white wine
3½-4 cups chicken stock, preferably homemade
350-500g asparagus
½ cup cream
1 egg yolk
grated rind and juice of 1 lemon
¼ cup grated fresh parmesan
lemon wedges, to serve

Method:
Heat the butter in a large saucepan and cook the onion over a low heat for 10-15 minutes until softened but not coloured. Stir regularly. Add the garlic and cook a further 2 minutes.

Add the rice and toss over the heat until the rice whitens. Add the wine and stir over a moderately low heat until all the liquid has been absorbed. Then add about ½ the stock and simmer gently, stirring regularly until the liquid has been absorbed. Repeat with remaining stock.

While the rice is cooking, trim the asparagus. Cut the bottom two thirds of each stem into thin slices and blanch in boiling salted water for 1-2 minutes. Scoop out with a slotted spoon. Blanch the tips for 1-2 minutes and then lift out to and set them aside.

Once the rice is cooked and creamy, beat the cream, egg yolk, lemon juice and rind together and stir into the rice with the parmesan. Cover, remove from the heat and set aside at the back of the stovetop for about 2 minutes.

Stir in the finely sliced asparagus and pile into bowls. Garnish with the asparagus tips and a wedge of lemon. Serve it with your favourite spring casserole or grilled meat or fish.

From Taste magazine, September 2006