Asparagus risotto with lemon thyme and parmesan

Asparagus risotto with lemon thyme and parmesan

What to do

  • Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
    roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
  • Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
  • Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock. Stir well until all the liquid has been absorbed.
  • Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well. Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
  • Add the last ladleful of stock, the butter and Parmesan. Season, stir well and
    serve immediately, with extra Parmesan, a sprinkle of thyme leaves and a grind
    of black pepper.
  • Serves: 4
  • Takes: 25mins


  • 2 x 250g bundles asparagus
  • 1½tbsp olive oil
  • 900ml (1½ pints) chicken or vegetable stock
  • 3 shallots or 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 275g (9oz) risotto rice
  • 100ml (3½fl oz) white wine
  • a few lemon thyme leaves
  • 25g (1oz) butter
  • 75g (3oz) Parmesan, plus extra to serve

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit

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And to drink

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