04 Sep Lemon risotto with asparagus and zucchini
Our Lemon Risotto with Asparagus and Zucchini combines sweet, water-rich green vegetables with a fresh citrus-y brightness to create a light and delicious Spring-time meal for residents.
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Cut the asparagus and zucchini into small chunks, and slice and halve the leek. Dice the onion and finely dice or crush the garlic.
Heat 1tbsp of the butter in a pan over a medium heat and add the asparagus, zucchini and leek. Cook, stirring regularly until softened, around 3-4 mins, then remove from pan and set aside.
Add the remaining butter and oil to the pan. Soften onion 2-3 mins, then add garlic, cook another 2-3 mins until onion starting to brown slightly.
Add the rice and cook briefly to ensure well coated in oil/butter mixture. Mix through about half of the grated lemon zest, some salt and pepper.
Add the stock a bit at a time (around ½ to 1 cup at a time), adding more as the last is absorbed. Stir frequently and add liquid slowly as it is absorbed initially, but then add a little more stock towards the end when it tends to stick to the bottom more. In all it should take between 20 and 30 mins.
Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add the remaining lemon zest, lemon juice and add back the asparagus, zucchini and leek.
Add parmesan and stir well.
- Don’t like asparagus or zucchini? Swap them for other light vegetables such as peas, baby green beans or snap peas.
- For an extra protein boost, dice some steamed salmon or chicken breast and add at the end of the cook when you add back the vegetables.
- Need a high energy boost? Stir through cream cheese for a delicious creamy lift.
- Serve with a crisp green arugula, pear and parmesan salad to round out the meal.