Thursday, 1 October 2015

Lemon Infused Thyme and Asparagus Risotto

This risotto uses many infusion techniques to flavour the rice, packed with greens and flavour, its a healthy but tasty option to your regular Italian risotto.


(Serves 2 people)

  • 1 cup of Arborio Risotto Rice
  • 1 veg stock cube diluted in 500ml of boiling water
  • Thyme 
  • 4 shallots/ 1 large white onion/ 2 small white onions
  • 1 whole lemon
  • 100g of Asparagus, 50g chopped, 50g whole


    1. Chop and fry the shallots/onions in a pan with a little olive oil, leave to one side.
    2. Dilute the stock in the boiling water.
    3. Pour over the arborio rice into a saucepan.
    4. Place the asparagus in 500ml of boiling water and add 2 slice of lemon. This is the infusion technique. 
    5. Places some lemon slices into the rice mixture and leave to boil.
    6. When the rice has absorbed all the water, remove the lemon skins and pips. 
    7. Take a handful of thyme and grind half. Add this half to rice and stir.
    8. With the other half pull off the leaves of the stems, you can do this by rubbing up and down the herb.Ad the leaves to the rice not the stems.
    9. Ad the shallots/ onions you fried earlier.
    10. Next take the infused asparagus and pour both the water and the asparagus into the rice. (Not the lemon slices)
    11. Taste the rice at this time to decide whether you want to add more thyme or lemon juice and to check the texture of the rice. If the rice is too chewy then simply add more water and turn the heat up.
    12. Finally leave to simmer for 3-5 mins and then serve. 
    13. Pop in microwave for 40 seconds if you enjoy your food pipping hot.


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