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Asparagus risotto with cider

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner, Lunch
Keyword: risotto


  • 1 chopped onion
  • 1 clove of garlic
  • 1 cup Arborio rice
  • olive oil
  • 1 litre vegetable stock
  • 1 bunch asparagus spears, woody ends removed
  • 2 tbsp nutritional yeast
  • 1/2 tsp lemon zest
  • salt and pepper to taste


  • Heat a little olive oil in a medium sized pan and fry the asparagus for 2-3 minutes, take out of the pan and set aside.
  • Add a little more oil to the pan and gently fry the chopped onion and garlic until softened but not coloured (around 3-4 minutes). 
  • When the onions have softened a little, add the rice and fry for further 2 minutes, then add in the cider, lemon zest and hot vegetable stock a ladleful at a time, allowing the liquid to be completely absorbed, before adding the next. Repeat until the rice is cooked and stock absorbed (you may not need all the stock). 
  • Add the asparagus and nutritional yeast. Season to taste and stir well.