Risotto with asparagus, mint, and lemon (Jamie Oliver)

Recipe for Asparagus, Mint, and Lemon Risotto

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4

If you are looking for a simple yet sophisticated recipe, this asparagus, mint, and lemon risotto is the perfect choice. This refined dish is ideal for an elegant dinner, but also for pampering the family on ordinary days. Follow the steps below carefully and discover the secrets of a creamy risotto full of fresh flavors.

Ingredients:
- 300 g Arborio rice (special for risotto)
- 1 liter hot vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 200 g asparagus, cut into pieces of about 3 cm
- 50 g butter
- 2 tablespoons olive oil
- 100 ml dry white wine (optional)
- 50 g grated Parmesan cheese
- Juice and zest of one lemon
- A handful of fresh mint leaves, chopped
- Salt and pepper to taste

Instructions:

1. Start by preparing the ingredients. Chop the onion and celery into small cubes. The asparagus should be cut into pieces of about 3 cm to cook evenly. The mint can be finely chopped, and the lemon should be well washed before zesting.

2. In a deep pot, heat the olive oil and half of the butter over medium heat. Add the onion and celery, sautéing for 5-7 minutes until they become translucent and soft. This step is crucial as it will provide a flavorful base for the risotto.

3. Once the onion and celery are ready, add the Arborio rice. Stir well to coat it in fat and lightly toast it for 1-2 minutes. The rice will become slightly translucent, which is a sign that it is ready to absorb liquid.

4. If you choose to use white wine, this is the time to add it. Let it boil until it almost completely evaporates, stirring constantly. This step will enhance the flavors of the risotto.

5. Start adding the hot broth, one ladle at a time, stirring constantly. Wait for the liquid to be completely absorbed before adding the next ladle. This process will take about 18-20 minutes. The risotto is ready when the rice is al dente, and the dish is creamy.

6. Halfway through cooking, add the asparagus to cook lightly while keeping its crunchy texture.

7. Once the risotto is cooked, add the remaining butter, grated Parmesan, lemon juice and zest, and mint leaves. Stir well to combine all the ingredients. Season with salt and pepper to taste.

8. Let the risotto sit for a few minutes before serving, covered, to blend the flavors.

Serving suggestion: Serve the risotto warm, garnished with a few mint leaves and, if desired, a slice of lemon on the side of the plate. This dish pairs perfectly with a glass of dry white wine, which will complement the fresh flavors of mint and lemon.

Possible variations: You can substitute asparagus with peas or zucchini, depending on the season. You can also add some toasted almonds or nuts for an extra crunch.

Risotto is a versatile recipe full of possibilities. With this asparagus, mint, and lemon risotto recipe, you will turn an ordinary meal into a memorable culinary experience, easy to make even for the most novice cooks. Treat yourself and enjoy the flavors of this delicious dish!