A Taste of Summer: Asparagus, Pea and Lemon Risotto

Fresh asparagus, sweet garden peas and fragrant herbs bring a bright, seasonal twist to this creamy risotto.

Risotto may be an Italian classic, but its simple base makes it ideal for showcasing ingredients grown closer to home.

This summery version pairs tender asparagus with sweet peas, softened leeks and fresh herbs, finished with lemon for a light and vibrant flavour. Creamy and comforting without feeling too heavy, it makes an ideal vegetarian dinner for relaxed evenings, weekend gatherings or summer entertaining.

The asparagus is added towards the end of cooking to help it retain its colour and delicate bite, while lemon zest and fresh dill lift the richness of the rice.

Asparagus, Pea and Lemon Risotto

Serves 4

Ingredients

• 300g arborio risotto rice
• 250g asparagus
• 150g fresh or frozen peas
• 1 large leek, finely sliced
• 2 garlic cloves, finely chopped
• 1 litre vegetable stock
• 100ml dry white wine
• 50g vegetarian hard cheese, finely grated
• 30g butter
• 1 tbsp Scottish rapeseed oil
• 1 lemon, zest and juice
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• Sea salt and freshly ground black pepper

Method

1. Trim the woody ends from the asparagus and cut the spears into bite-sized pieces, keeping the tips slightly larger.
2. Pour the vegetable stock into a saucepan and keep it warm over a low heat.
3. Heat the rapeseed oil and half of the butter in a large, heavy-based pan.
4. Add the sliced leek and cook gently for five to seven minutes, until softened but not browned.
5. Stir in the garlic and cook for a further minute.
6. Add the risotto rice and stir for one to two minutes, ensuring the grains are coated in the butter and oil.
7. Pour in the white wine and simmer until it has almost completely absorbed.
8. Add the warm stock one ladleful at a time, stirring regularly and allowing each addition to absorb before adding the next.
9. Continue cooking for around 18 to 20 minutes, until the rice is creamy but still has a slight bite.
10. Add the asparagus and peas during the final five minutes of cooking. The vegetables should be tender while retaining their colour and texture.
11. Remove the risotto from the heat and stir through the grated cheese, remaining butter, lemon zest, a squeeze of lemon juice and most of the chopped herbs.
12. Season to taste, adding more lemon juice if needed.

Divide the risotto between warm bowls and finish with the remaining dill and parsley, extra grated cheese and freshly ground black pepper.

Use Scottish-grown asparagus, peas and leeks when available, along with locally produced rapeseed oil. Seasonal broad beans, courgettes or spinach can also be added depending on what is fresh and readily available.

For an extra Scottish touch, stir through a spoonful of crowdie before serving. Its light, tangy flavour works particularly well with the lemon and fresh herbs.

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Meat and Fish Options

For those looking to add meat or fish, top the risotto with flakes of roasted Scottish salmon, grilled chicken or crisp pancetta. Hot-smoked salmon or smoked haddock would also work well, adding a deeper, savoury flavour without overpowering the seasonal vegetables.