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Jamie Oliver Lemon Mint Asparagus Risotto

Rice31 minutes4 people420 calories
1/52/53/54/55/5 (20 votes)
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By Irene Arcas

asparagus-risotto-with-lemon-and-mint

Today I have the honor to present you with a magnificent recipe from one of my favorite chefs: Jamie Oliver. I love the way he cooks, the passion he puts into his dishes and the touch of fresh herbs and chilis that is usually present in their recipes. When I saw this risotto I did not hesitate because mint and lemon are two of my favorite flavors.
And although this combination may shock you, I can tell you that it is one of the richer and more original risottos that I have ever tried, along with the Greek style risotto.

In addition, ingredients are cheap and simpleSo what are you waiting for to get down to work? I hope you like it as much as I do! Of course, if you like to try new flavors and experiment in the kitchen, will you love it?
To make a good risotto it is important that the broth is hot when we are going to put it in the rice, so we can have it simmering or heat it in the microwave for a few minutes.

Jamie Oliver Lemon Mint Asparagus Risotto

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Surprise of asparagus risotto with a unique touch of mint and lemon. Jamie Oliver's recipe adapted to Thermomix.

  • Irene Arcas
  • Kitchen: Modern
  • Recipe type: Rice dishes
  • Calories: 420
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 300 g of rice
  • 30 g of celery
  • 50 g onion
  • 25 butter g
  • 60 g oil
  • 700 g of hot broth (chicken or vegetables)
  • 100 g of white wine
  • Sal Island
  • 16 green asparagus sliced ​​and the tips whole
  • Pepper to taste
  • 1 lemon
  • A good bunch of mint (or spearmint)
  • 100 g of grated Parmesan cheese

Preparation

  1. If we do not have the grated cheese, we can grate it at the beginning of the recipe in the following way: we add the cheese in pieces of the same size to the glass, and we grate with 3 turbo strokes. We remove and do not wash the glass.

  2. We put the celery, onion and oil in the glass. We shred 5 seconds, speed 4. Now we program 12 minutes, temperature 120 °, spoon speed.

  3. We add the rice and program 1 minute, temperature 100º, speed 0,5 turn to the left. We add the wine and program 3 minutes, temperature 100 °, speed 0,5 and turn to the left without beaker so that the alcohol evaporates well.

  4. Add the hot broth, the asparagus and their tips and stir with the spatula so that no grain of rice remains stuck to the base of the glass. We program 15 minutes, temperature 100 °, speed 0,5, turn to the left.

  5. When the time is up, we take the risotto to a source and add the butter, the Parmesan cheese, the mint, the lemon juice and the zest of its peel. Add freshly ground pepper and add salt to it. We stir well.

  6. Serve on plates and garnish with more Parmesan, lemon zest, mint, and a drizzle of olive oil.

Adapt this recipe to your Thermomix model


Discover other recipes of: Rice and Pasta, Less than 1 hour

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  1.   Oscar said
    ago 8 years

    You have not said what type of asparagus they are and in what step to add them

    Reply to Oscar
  2.   Agnes said
    ago 8 years

    I just read Oliver's original recipe and I think they were added in step 4.

    He says that you can use all kinds of asparagus (always raw) and that you have to cut them into finite slices except for the yolks, which you leave whole.

    Reply to Agnes
  3.   Oscar said
    ago 8 years

    Thanks for the clarifications

    Reply to Oscar
    1.    Irene Arcas said
      ago 8 years

      Thanks Ines for the clarification !! Indeed I had forgotten to set when to incorporate them. It is already corrected 🙂

      Reply to Irene Arcas
  4.   Pepe said
    ago 8 years

    Hello Irene:
    One question, 100 grams of rice for 4 servings does not seem very little?
    Thank you very much for your recipes, I am a fan of this website

    Reply to Pepe
    1.    Irene Arcas said
      ago 8 years

      Hello Pepe! It is indeed a mistake. I had to put 300 g of rice, not 100. A thousand apologies, right now we correct it 🙂
      Thanks for writing and helping us improve! A big hug 😉

      Reply to Irene Arcas