Lemon and Herb Risotto with Asparagus

Rich in folate and serotonin-supporting tryptophan, this simple supper will keep your brain and belly healthy.

Ingredients

Directions

Warm the olive oil in a high-sided pan over medium heat. Add the shallot and saute for a couple of minutes until softened. Add the garlic at the end, being careful not to burn it.
Tip the rice into the pan and cook for 2 minutes, stirring regularly to ensure it’s fully coated in oil and completely combined with the shallot and garlic.
Add a ladleful of warmed stock to the pan, stirring continuously. Once that’s absorbed, add another ladleful. Repeat this process for about 18 minutes, allowing the rice to soak up the stock slowly.
When the rice is almost cooked, stir in the asparagus and cook for a further 5 minutes until softened.
Remove the pan from the heat and add the lemon juice and zest as well as the parsley and Parmesan (if using). Season to taste and serve immediately.