Spring in Rangiora means longer days, warmer evenings, and the first signs of seasonal produce popping up at local markets. One of the true heroes of spring is asparagus – tender, green, and packed with flavour.
This Asparagus & Lemon Risotto is the perfect dish to celebrate the season. It’s light yet warming, making it ideal for cooler spring nights when you still want something comforting but fresh. The zing of lemon brings brightness to every bite, and paired with a glass of wine, it feels like the perfect balance of indulgence and simplicity.
Why You’ll Love This Spring Recipe
It’s easy to make at home and uses everyday ingredients.
- Showcases fresh, local asparagus from the Rangiora Farmers’ Market
- Quick and easy to make – ready in under 40 minutes
- Creamy, zesty, and full of spring flavour
- Uses simple, everyday ingredients you likely already have at home
Pick up your ingredients fresh from the Rangiora Farmers’ Market, held every Saturday morning. It’s a great way to enjoy the local community atmosphere while gathering everything you need for a delicious seasonal meal.
Asparagus & Lemon Risotto Recipe
Serves: 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional – substitute with extra stock if preferred)
- 5 cups hot chicken or vegetable stock
- 1 bunch asparagus, trimmed and cut into 3–4 cm pieces
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese (plus extra to serve)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped, to garnish
Method
- Sauté the aromatics:
Heat olive oil and butter in a large pan over medium heat. Add the onion and cook gently for about 5 minutes until softened. - Toast the rice:
Stir in the garlic, then add the Arborio rice. Cook for 1–2 minutes until the rice is lightly coated and translucent around the edges. - Deglaze:
Pour in the wine (if using) and stir until fully absorbed. - Add the stock gradually:
Begin adding the hot stock one ladleful at a time, stirring frequently. Wait until each addition is almost absorbed before adding more. Continue until the rice is creamy and tender, about 18–20 minutes. - Add the asparagus:
Stir in the asparagus during the last 5 minutes of cooking to keep it bright green and slightly crisp. - Finish with lemon and cheese:
Add the lemon zest, juice, and Parmesan. Stir gently until creamy, then season with salt and pepper to taste. - Serve and enjoy:
Spoon into bowls and top with extra Parmesan and fresh herbs. Serve immediately.
Bringing the Taste of Spring Home
This Asparagus & Lemon Risotto captures everything we love about spring in Rangiora – fresh produce, simple pleasures, and good food shared with family or friends.
Next Saturday, head to the Rangiora Farmers’ Market, grab a bunch of freshly picked asparagus, and bring the flavours of the season straight to your kitchen.
Find out more about Harlow Lifestyle Rangiora here
