Asparagus Risotto
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT30M20 Minutes
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Yield:2-4 Servings
Ingredients
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 cups vegetable or chicken broth
- Olive oil
- 1 small onion, diced (or 1 large shallot)
- 1 clove garlic, minced
- 1 cup Arborio rice
- ½ cup white wine
- ⅓ cup grated parmesan cheese (plus more for serving)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 946.35ml vegetable or chicken broth
- Olive oil
- 1 small onion, diced (or 1 large shallot)
- 1 clove garlic, minced
- 236.59ml Arborio rice
- 118.29ml white wine
- 78.86ml grated parmesan cheese (plus more for serving)
- 12.78g lemon juice
- 4.26g lemon zest
Finishing with lemon in this recipe brings it all to life while highlighting the fresh seasonal asparagus and balancing the creaminess of the rice.
Preparation
STEP 1
Blanch or steam asparagus until bright green and slightly tender. About 3 minutes. Set aside.
STEP 2
In a small pot bring broth to a simmer.
STEP 3
Heat another medium sized pot to medium heat. Coat with olive oil. Add onion and cook until soft, about 3-5 minutes. Add garlic and cook for 1 minute more.
STEP 4
Add rice and mix to coat with oil. Cook to toast each grain of rice stirring often. About 5 minutes.
STEP 5
Add wine and mix. Cook until mostly absorbed.
STEP 6
Begin adding broth one third at a time. Stirring and simmering between additions until most of the liquid is absorbed. Repeat until you have reached your desired consistency. Sometimes you don’t need all the liquid.
STEP 7
Reduce heat to low and fold in asparagus. Cook until heated through.
STEP 8
Turn off heat and add parmesan cheese, lemon juice, and lemon zest and stir. Serve immediately with extra parmesan cheese.