Asparagus Spinach and Lemon Risottomakes a great vegetarian meal, side dish or starter. When asparagus is not in season you can use broccoli.
Prep Time

10 mins mins

Cook Time

25 mins mins

Total Time

35 mins mins

Serves

4-5

Ingredients

  • 2 tbsp butter
  • 1 medium onion, finely diced
  • 2 cloves garlic, crushed
  • 1 cup Laila Basmati rice
  • cup white wine
  • 1 large bunch rocket or spinach, tough stems removed
  • 1 cup shelled broad beans (optional)
  • 1 packed cup (80g) grated parmesan
  • cup toasted sliced almonds
  • 4 cups hot vegetable stock
  • 1 tsp salt
  • Ground black pepper
  • Finely grated zest of a lemon
  • 1 tsp thyme leaves
  • About 20 spears of asparagus, tough ends snapped off and discarded, spears cut into 3-4cm lengths
  • 1-2 tsp lemon juice, to taste

Method

  • Heat butter in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes.
  • Add rice (see our other recipes for details on how to cook Laila Basmati Rice), stirring over heat for a minute or two until it starts to toast a little.
  • Stir in wine and allow it to evaporate fully before adding stock, salt and pepper, lemon zest and thyme.
  • Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid occasionally to stir. If mixture looks at all dry at this point add a little water it should be very sloppy.
  • Stir in asparagus, cover and cook for another 3 minutes. The rice should be just tender and creamy.
  • Stir in rocket or spinach, optional broad beans and most of the parmesan and almonds.
  • Just before serving add lemon juice and adjust seasonings to taste. Serve sprinkled with remaining parmesan and almonds.
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