Mid winter asparagus risotto

Greetings from Tin Can Bay, just south of Fraser Island QLD. We’ve taken a break from Byron Bay life before things go nuts! Yep, Food Health Wealth has been on the precarious tip of expanding for a few months and we are thrilled to say that we now have so many projects going on that we have lots of new staff in the wings waiting to help us fly. Therefore our regular weekly posts have been on the back burner for a week or so while we travel to see clients and explore new horizons. So to keep the peace, here’s a wellness Wednesday flavour for you.


This is a surprisingly great gluten free recipe! The trick is in the hot stock ladled in regular intervals. Be sure to not overcook the rice – or undercook it for that matter. Nothing worse than half-cooked rice!  Makes for a wonderful accompaniment to grilled chicken breast or rich and garlic-y prawns too.

Mid winter asparagus risotto                                

¼ cup olive oil
1 small brown onion, diced
3 cloves garlic, minced
2 cups arborio rice
1. 5 litres vegetable stock
500 grams asparagus, trimmed, cut into lengthwise strips
¼ cup fresh peas, shelled
6 leaves kale, trimmed
2 tablespoons fresh lemon juice
1 tablespoon minced lemon zest
½ cup parmesan cheese, crumbled
Cracked black pepper

  1. Heat olive oil in a large saucepan. Add the onion, and sauté until it is soft and fragrant, about 8 minutes. Add the shallot and sauté for 5 minutes more
  2. Add the rice and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes
  3. Pour stock into a saucepan and bring to a soft boil, reduce heat and keep hot
  4. Add it to the rice, half a cup at a time, stirring constantly after each addition until nearly all the liquid is absorbed
  5. Continue to add stock and stir until the rice is tender and transparent – around 20-25 minutes. Test for doneness but do not overcook!
  6. Fold in the asparagus, kale and peas and cover with a lid for just a few minutes so the vegetables cook amongst the steam
  7. Remove lid, stir in the lemon juice, minced lemon zest
  8. Remove from the heat. Taste, and season with salt and pepper
  9. Transfer the risotto to a serving bowl or individual plates
  10. Serve immediately with cracked pepper and crumbled parmesan 

  Serves 4 – 6


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