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Asparagus and Lemon Risotto

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Asparagus and Lemon Risotto is a vibrant and creamy dish that elevates simple ingredients into a delightful culinary experience. This comforting recipe features tender asparagus spears enveloped in rich Arborio rice, brightened with fresh lemon juice and zest. Perfect for cozy dinners or elegant brunches, every bite transports you to the sun-kissed hills of Italy.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups fresh asparagus, trimmed and cut into bite-sized pieces
  • 4 cups low-sodium chicken or vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • ½ cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare ingredients: wash and cut asparagus, chop onion, mince garlic, zest and juice one lemon.
  2. In a large saucepan over medium heat, add olive oil. Sauté onion until translucent (about 5 minutes). Add minced garlic; cook until fragrant.
  3. Stir in Arborio rice to coat it in oil; toast for about 2 minutes until slightly translucent at the edges.
  4. Gradually add warm broth one ladle at a time, stirring continuously until mostly absorbed before adding more.
  5. After about ten minutes or halfway through the broth, stir in asparagus pieces and lemon zest. Continue adding broth until rice is al dente (approximately 20 minutes total).
  6. Remove from heat; stir in Parmesan cheese and freshly squeezed lemon juice. Season with salt and pepper to taste.

Nutrition

Keywords: For added depth of flavor, incorporate a splash of white wine when toasting the rice. Customize by swapping asparagus for peas or spinach. Leftover risotto can be stored in an airtight container for up to three days; reheat with a splash of broth or water.

Find it online: https://nrecipes.com/creamy-asparagus-and-lemon-risotto-recipe-delight/