asparagus, mint and lemon risotto


for the risotto:
• 1 litre/1¾ pints vegetable or chicken stock
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, peeled and finely chopped
• 4-5 sticks of celery, trimmed and finely chopped
• 600g risotto rice
• 250ml vermouth or dry white wine

• 2 bunches of asparagus, woody ends removed and discarded
• 700ml hot vegetable or chicken stock
• 100g 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 and freshly ground black pepper
• extra virgin olive oil


This Is Such A Simple, Clean And Delicious Risotto. When Buying Asparagus, Have A Look Around Because There Are Lots Of Varieties Available Now - Purple-tipped, White, Thin Straggly Japanese, Wild Spanish And Dozens Of Good Locally Grown English. In This

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