Lemon Risotto with Green Asparagus

5 from 6 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 129 kcal


  • 250 g Pre-Cooked risotto rice or spelled
  • 2 tbsp Rapeseed oil
  • 500 ml Vegetable broth
  • 200 ml White wine
  • 500 g Asparagus green fresh
  • 1 Lemon untreated
  • 10 Dried tomatoes
  • 1 Onion
  • 2 Garlic cloves
  • 1 Chilli red fresh
  • 100 g Roasted and salted pistachio
  • 100 ml Soy cream
  • Salt pepper
  • 2 tbsp Yeast flakes


  • Peel the asparagus on the lower third and cut into oblique pieces. Finely chop the onion, garlic and chilli and sauté in 2 tablespoons rapeseed oil in a saucepan until translucent. Fry the rice or spelled, then deglaze with a little broth and simmer gently. Pour in the broth again and again.
  • Cut the zest out of the lemon and add to the rice with the asparagus. Gradually add the rest of the broth and the wine. Chop the sun-dried tomatoes, roughly chop the pistachios and add them to the pan. Simmer a total of 10 minutes until the rice is soft and the asparagus is still crisp.
  • Stir in the soy cream and lemon juice so that the risotto is nice and creamy, season with salt and pepper. Sprinkle with yeast flakes.


Serving: 100gCalories: 129kcalCarbohydrates: 3.4gProtein: 3.5gFat: 10.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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