Creamy Risotto with Asparagus and Lemon

For a couple of years, I used to make asparagus risotto with shrimps at least once every spring. Then we decided to reduce our meat and fish consumption to a minimum, so I needed to come up with a new version of that great dish. Suddenly I remembered a creamy lemon risotto a friend of mine used to make, and a new dish was born: creamy risotto that combines the flavours of lemon, basil, asparagus, and the best Parmesan cheese you can find. I guarantee – this just can’t go wrong! For a vegan version, either leave out the cream or substitute it with a vegan alternative, and use vegan cheese instead. My favourite is No-Moo Piquant.

For 4 hungry people you need:

• 1 bunch of green asparagus


• 1 medium-sized onion, chopped


• 3 Tbsp olive oil


• 400 ml Arborio rice


• 800 ml vegetable broth


• salt and pepper to taste


• the grated zest of 1 organic lemon


• 150ml double cream (or a non-dairy cream)


• basil leaves


• freshly grated Parmesan cheese (or No-Moo Piquant)

Wash the asparagus and cut off the hard ends, if necessary. Bring enough water to boil in an asparagus cooker, or, if you don’t have one, in a large kettle. When the water is boiling, add a bit of salt and the asparagus. Let cook for 8 minutes, then remove and cool quickly either in ice bath or cold water. (This will stop the cooking.) Once the asparagus has cooled, cut it into about 3cm long pieces, but keep a couple of spears for decoration.

Now, prepare the risotto: sauté chopped onion in a large pan with olive oil. Then add the rice and stir for 1-2 minutes. Add hot broth, salt, pepper, and the lemon zest. Let boil over a low heat until most of the liquid has absorbed, or about 15 minutes. The rice should now be al dente - if not, cook a bit more! Add more broth if needed. Now, whip the cream until soft peaks form and pour onto the risotto. Stir gently. Then add the cut asparagus and stir again.

Remove from heat and decorate with grated Parmesan, basil leaves, asparagus spears, and lemon. Sprinkle some more salt and pepper – and enjoy with a glass of chilled white wine!