Lemon saffron asparagus risotto
This risotto is vibrant, fragrant, and nourishing — a spring-inspired dish bursting with asparagus, fresh basil, and a hint of saffron. Asparagus provides fibre, folate, and vitamin K, while basil adds antioxidants and a fresh, herbal lift. Saffron brings a subtle earthiness and colour, while lemon keeps everything bright. Perfect for a dinner that feels both indulgent and wholesome.
Serves 4
40 minutes
Ingredients
320g asparagus, woody ends trimmed
1 large leek, sliced
2 cloves garlic, minced
2 tbsp olive oil
250g risotto rice
1 litre chicken stock (or vegetable broth for vegetarians)
1 large bunch fresh basil (about 30g)
Zest and juice of 1 lemon
A pinch of saffron threads (soaked in a tbsp of warm water)
50g Parmesan cheese, finely grated (plus extra to serve)
Sea salt and freshly ground black pepper
Method
Step 1
Steam the asparagus for 3- 5 minutes until just tender, then plunge into ice water to lock in the bright green colour. Drain well. Trim and reserve the tips. Cut the remaining stalks into chunks.
Step 2
In a blender, combine the cooled asparagus stalks (not the tips) with the basil leaves and a splash of broth. Blend until smooth and vibrant green. Set aside.
Step 3
In a large pan, heat olive oil over medium heat. Add the leek and garlic, and sauté until softened but not browned. Stir in the rice and cook for 1–2 minutes until the grains are lightly translucent around the edges — this helps create that signature creamy texture.
Step 4
Add the saffron (and saffron water) and a ladle of stock. Stir continuously, allowing the rice to absorb the liquid before adding more. Continue adding broth gradually, stirring often—this releases the rice’s starch and gives the risotto its creaminess.
Step 5
When the rice is starting to soften (about 18 minutes), stir in the asparagus-basil paste. Heat gently until the risotto is evenly green. Stir in the lemon zest, lemon juice, and parmesan—season with salt and pepper. Serve topped with the reserved asparagus tips.
