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Recipe of the week October 12th – Asparagus Risotto with Lemon Thyme and Parmesan

A creamy risotto full of flavour.  Enjoy with your favourite Sauvignon Blanc.
asparagus risotto
This recipe is courtesy of Helen Abbott, a Harbourside Market shopper


2 bunches asparagus

275 grams arborio rice

3 shallots or 1 small onion, finely chopped

2 cloves garlic, finely chopped

1 ½ tablespoon olive oil

4 – 5 cups hot vegetable stock

½ cup white wine

2 tablespoons freshly squeezed lemon juice

25 grams butter

75 grams parmesan, grated

Several sprigs lemon thyme

How to cook

Preheat oven to 200°C.

Discarding the tough ends, place the asparagus in an ovenproof dish. Drizzle with 2 teaspoons of olive oil and roast until slightly charred, approximately 7 – 8 minutes.

Heat the remaining oil in a heavy based pot and sauté the shallots and garlic until transparent but not colored.

Add the rice and stir for 2 minutes, making sure it does not stick.  Add wine. Continue stirring while adding ½ cup of hot stock at intervals for 15 minutes then add the asparagus and thyme and mix well.  Cook for a further 2 – 3 minutes, until the liquid has been absorbed and the rice is al dente.

Add final ½ cup of stock, lemon juice, butter and parmesan.  Season and serve immediately with extra parmesan, a wedge of lemon and a sprinkle of thyme.

Serves 4

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