I am in Lemon love. Never before have I been so besotted with a citrus fruit, but the lemon has captured my heart. It's the old friend who you never really saw in a romantic way until, well, you did. And then, Oh! Lemon Love! Here the lovely lemon acts as the acidic lip-smacker in the place usually taken up by white wine. I am not one to discard wine time lightly, so you can be assured that this recipe really is a cracker. Most defo worth a punt, particularly if you're trying to stay off the alcamaphrolic stuff and/or up the vitamin C factor to stave of the pesky summer cold (its already got me, sniffle..save yourself).
Ingredients for 2
1 small knob of butter
1 tablespoon olive oil
1 white onion, finely chopped
2 cloves garlic, finely chopped
2 sticks of celery, finely chopped
160g Arborio risotto rice
Juice & zest of 1 lemon
1/2 stock cube - chicken or veg
40g Parmesan cheese, freshly grated
Freshly boiled kettle with at least 1.25 litres in it
10 Asparagus spears - (allow 5-6 per person)
Salt
Method
Soften the onion & celery in a heavy-bottomed, over a medium heat, with the butter, olive oil & a little salt. Add the garlic, stir & then the rice. Turn up the heat, and stir to coat the grains with the pan juices.
When they are hot (after a few mins), add the lemon juice, and keep stirring until this has evaporated. Chuck in the stock cube and then you're ready to start adding the freshly boiled water from the kettle. Start with 2 cups, allow this to boil away. Then 1 cup & allow this to boil away, then add half cups until the rice is tender, stirring regularly.
In the meantime, in another pan sauté the asparagus (purple sprouting broccoli is also yum) in a little olive over a medium-high heat. Pop a lid on & turn the heat down to medium and cook until burnished & tender. Remove from the heat and season. This can sit with lid on until the rice is done.
When the rice is cooked to your liking, turn off the heat and add the grated cheese, stir in with gusto & serve immediately, piled high with asparagus & lemon zest.
