Lemon Parmesan Risotto with Asparagus

Enjoy Lemon Parmesan Risotto with Asparagus, a classic Italian dish blending the zest of lemon and the creamy texture of Parmesan with Arborio rice. The asparagus adds a fresh crunch, enhancing the dish’s earthy flavors. Each step of preparation, from stirring the rice to folding in the asparagus, is a testament to the craft of cooking. Ideal for spring, this dish rewards those who give it the care it deserves.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup parmesan cheese, grated
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring the vegetable broth to a simmer in a saucepan.
2. In a large skillet, combine olive oil and butter, heating over medium heat.
3. Once hot, add the onion and garlic, sautéing until the onion is translucent.
4. Introduce the Arborio rice to the skillet. Stir constantly and cook until the rice becomes slightly golden.
5. Gradually add the white wine, allowing the rice to absorb it completely.
6. Add the warm broth to the rice one ladle at a time, stirring after each addition until the liquid is absorbed. Repeat until the rice texture is creamy yet firm, or al dente.
7. Mix in the Parmesan cheese, lemon zest, and lemon juice into the rice.
8. Gently fold the asparagus into the mixture and continue to cook for an additional 2 to 3 minutes until the asparagus is tender.
9. Remove the skillet from heat and stir in the chopped parsley.
10. Serve the risotto warm.

Keywords: Risotto, Main Dish, Creamy, Spring, Italian

Spice Rack: Salt, Pepper

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