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Asparagus and Lemon Risotto

Linda McCartney
  • Serves: 4-6
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

Linda McCartney’s recipe blends the creaminess of arborio rice with the crunch of asparagus and fresh bite of lemon.


  • 3 tablespoons olive oil
  • 2 shallots or 2 medium onions, chopped finely
  • 1 clove garlic, finely chopped
  • 1 stick celery, finely chopped
  • 280 g arborio risotto rice
  • 1 litre vegetable stock, warmed
  • 1 bunch asparagus, trimmed and chopped into 5 cm pieces
  • 6 fresh sage leaves, chopped finely
  • 1 sprig rosemary, chopped finely
  • juice and grated zest of ½ lemon
  • 4 tablespoons soya cream
  • sea salt and black pepper to taste
  • flat-leaf parsley or grated vegan Parmesan, to garnish


In a large saucepan, heat the oil and cook the shallots, garlic and celery over a medium heat for 4 minutes. Add the rice and stir well. Add 2 ladles of the warmed stock and stir until the rice has absorbed most of the liquid. Keep adding the stock gradually for about 10 minutes, stirring constantly.

Add the asparagus, the herbs and lemon zest, and continue to cook gently, stirring for a further 10 minutes. At no point should you allow the mixture to become too dry – add more stock as necessary.

When the rice is cooked, mix in the goats’ cheese or soya cream and lemon juice, season to taste with salt and pepper and sprinkle with the parsley or vegan Parmesan just before serving.

Additonal notes

To get the best flavours from this dish, use fresh young asparagus.

Tip: You can add the tough ends of asparagus spears to your vegetable stock. This will give the risotto more flavour.

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