Lemon and asparagus risotto, dairy free
Bright lemon and fresh asparagus in a creamy rice dish that needs no butter or cheese to taste rich.
- Time40 mins
- LevelMedium
- Costabout £3.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Keep the stock hot in a pan. Warm 2 tablespoons oil in a wide pan and cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic and rice and stir for 2 minutes. Pour in the wine and let it bubble away.
2 min - 3
Add the stock a ladle at a time, stirring, until each is absorbed. Keep going for about 15 minutes.
15 min - 4
Stir in the asparagus pieces and keep adding stock for 5 more minutes until the rice is tender and the asparagus is bright green.
5 min - 5
Beat in the lemon zest, juice and the last tablespoon of oil. Stir hard for 1 minute to make it creamy.
1 min - 6
Season well, scatter with parsley and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.