This creamy asparagus risotto is perfect for a comforting yet elegant meal. Packed with fresh, vibrant asparagus, it’s a celebration of British seasonal produce.

Method

Trim the asparagus into 2–3cm spears, keeping the tips separate.

Blanch the asparagus pieces (excluding tips) in boiling water for 2–3 minutes, then transfer to cold water to stop cooking. Do the same for the tips but blanch them for only 1 minute. Drain and set aside.

Heat the olive oil and half the butter in a large, deep frying pan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft but not browned. Add the garlic and cook for another minute.

Stir in the risotto rice, ensuring it is coated with the oil and butter mixture. Cook for 1–2 minutes until the rice is slightly translucent at the edges.

Pour in the white wine, if using, and let it bubble until mostly absorbed.

Add a ladleful of warm vegetable stock to the rice and stir gently. Once absorbed, add another ladleful. Repeat this process, stirring frequently, for about 18–20 minutes until the rice is creamy but retains a slight bite.

About 5 minutes before the rice is done, stir in the blanched asparagus pieces and tips. Allow them to warm through.

Remove the risotto from the heat and stir in the grated Parmesan, remaining butter, and lemon zest (if using). Season with salt and pepper to taste. Cover and let it sit for 2 minutes.

Spoon the risotto into bowls, sprinkle with extra parmesan and enjoy!