Asparagus, Mint & Lemon Risotto


May 18, 2015

Asparagus, Mint & Lemon Risotto 0 0 5 0
  • Prep: 10 mins
  • Cook: 2 hrs
  • 10 mins

    2 hrs

    2 hrs 10 mins

  • Yields: 8


2 bunchs asparagus,

1 large onion, finely chopped,

4 sticks celery, finely chopped,

1.7 litres chicken or vege stock,

250 mls dry white wine,

2 tablespoons olive oil,

600 grams arborio rice,

50 gram butter,

1 bunch fresh mint, finely chopped,

2 Lemons, zest & juice.

1 small handful Parmesan cheese,

Sea salt & pepper.


1Fry off your onions & celery in 2 tablespoons of olive oil & butter until soft about 15 minutes, add rice.

2Transfer into the slow cooker with all ingredients, except for cheese, mint and lemons, salt & pepper.

3Cook on high for 2 hours, stirring occasionally.

4When cooked, with still a little bit of juices left, add finely chopped mint, lemons and cheese.

5Season to suit with salt and pepper. Enjoy.

Submitted by Greta Wathen


0 Reviews

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: