Asparagus, Mint and Lemon Risotto
Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Place a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.
This recipe is taken from Cook with Jamie by Jamie Oliver (Hyperion). © Jamie Oliver, 2007