Creamy and Comforting Asparagus & Lemon Risotto

Risotto, love at first sight (and bite). It’s one of my favourite dishes ever – it sounds and looks fancy, but it’s easy to make and the taste is comforting and delicious. Risotto is also very versatile and you can add there almost anything: peas, seafood, chicken, squash or tomatoes… Sometimes I make root vegetable purees, for instance with beetroot, and add it to my risotto to give it a beautiful purple color. I think this is the perfect creamy dish to make any day a little bit better.

Butter Bean and Goat Cheese Dip

Active: 30 min
Serves 4

- 4 cups (1 l) vegetable stock
- 1–2 bundles of green asparagus (about 15–20 asparaguses)
- 3 garlic cloves
- 1/4 cup (1/2 dl) olive oil
- 1 1/2 cups (4 dl) arborio rice (my favourite for risottos!)
- 1/2 cup (1 1/4 cups) white wine
- 3 tbsp butter
- 1 1/4 cups (3 dl) grated parmesan cheese
- juice of 1/2 lemon
- (black pepper)
- (2 tsp finely grated organic lemon zest)

1. (Make your vegetable stock if you’re not using ready made.)

2. Remove the woody ends from the asparagus. Cook the asparagus in boiling vegetable stock (or water) until just barely cooked and still crispy. Chop into little pieces (about 1-2 cm wide). You can leave a few asparagus as whole for garnish. Set aside to wait.

3. Peel and crush the garlic cloves and add into a big sauce pan with the olive oil. Fry for 1-2 minutes on medium heat, but don’t let the garlic brown too much.

4. Add the rice and stir for 1 to 2 minutes. Pour in the wine.

5. Once the wine has been absorbed, add about 2 dl of your vegetable stock. Again when the stock has been absorbed, add 1 dl of the stock at a time, stirring occasionally.

6. Keep adding stock, until the rice is al dente. (Don’t let it become too mushy and soft!). Mine was perfect after 9.5 dl of the vegetable stock, so keep checking your rice after adding 7 dl of stock.

7. Turn the heat down and add the butter and grated parmesan. Mix well so both the butter and parmesan cheese will melt.

8. Add the asparagus and lemon juice and mix one more time. Enjoy right away with a pinch of black pepper and lemon zest if needed!