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Summer Lemon, Asparagus & Pea Risotto

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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50 mins
Serves 2
Easy
Ingredients

Arborio rice – 400g

Asparagus – 250g blanched and chopped

Celery – 2 sticks finely diced

Mr Hugh’s lemon oil – 100g (ml)

Garlic – 4 cloves

Mascarpone cheese – 90g

Fresh mint – one sprig finely chopped

Parmesan – 20g

Flat leaf parsley – two sprigs finely chopped

Peas – 200g

Spring onions – 60g

White onions – 250g finely diced

Vegetable stock

Salt and pepper

Method

Heat the Mr Hugh’s lemon infused oil in a heavy-bottomed pan, and add the finely diced white onion. Cook on a low heat until they’re softened and translucent (about 8 mins)

Add the minced garlic and diced celery, and cook for a further minute or so

Add the arborio rice and cook for a few minutes until the rice is all coated with the oil, and the edges of the rice are slightly translucent.

Slowly add vegetable stock, one ladle at a time. Allow each ladle of liquid to be absorbed before adding the next, and stir in between. This should take about 30 minutes

Continue to heat the rice gently, until it’s just cooked through, then remove from the heat

Whilst the mixture is still warm, add in the parmesan and mascarpone

Next add the chopped herbs, peas, asparagus and spring onions (the residual heat will cook the peas!)

Taste and season with salt and pepper

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