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Asparagus, mint & lemon risotto


Asparagus, mint & lemon risotto Recipe

Ingredients:
  • 1 litre organic vegetable or chicken stock
  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely chopped
  • 4-5 sticks celery, trimmed and finely chopped
  • 600 g risotto rice
  • 250 ml vermouth or dry white wine
  • 2 bunches asparagus, woody ends removed and discarded
  • 700 ml organic vegetable or chicken stock
  • 50 g butter
  • 1 small handful Parmesan cheese, freshly grated, plus a block for grating
  • 1 bunch fresh mint, leaves picked and finely chopped
  • zest and juice of 2 lemons
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
Directions:
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Rank

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