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Asparagus, Mint and Lemon Risotto

Asparagus, Mint and Lemon Risotto Recipe

  • 2 bunches of asparagus, woody ends removed and discarded
  • 1 x Basic Risotto recipe (below)
  • 700ml/1 ¼ pints hot vegetable or chicken stock
  • 100g/3 ½ oz butter
  • 1–2 handfuls of freshly grated Parmesan cheese, plus a block for grating
  • A bunch of fresh mint, leaves picked and finely chopped
  • Zest and juice of 2 lemons
  • Sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 1 litre/1 3/4 pints vegetable or chicken stock
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion, peeled and finely chopped
  • 4 to 5 sticks of celery, trimmed and finely chopped
  • 600g/1 lb 6 oz risotto rice
  • 250 ml/ 9 fl oz vermouth or dry white wine
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 538kcal (27%)
Total Fat 19g (29%)
Saturated Fat 9g (46%)
Cholesterol 39mg (13%)
Total Carbohydrate 74g
Dietary Fiber 5g
Sugars 5g
Protein 13g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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