Creamy Lemon Asparagus Risotto
"A vibrant and creamy risotto featuring tender asparagus and the bright zest of lemon, creating a comforting yet fresh dish perfect for a light meal or side. This recipe highlights the natural sweetness of asparagus with a tangy citrus finish."
Ingredients
All Steps
- 1
Warm the vegetable broth in a saucepan and keep it at a gentle simmer. Trim the woody ends of the asparagus and cut into 1-inch pieces. Finely chop the shallot and mince the garlic. Zest the lemon and set aside, then halve and juice it.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the Arborio rice to the pot and stir constantly for 2 minutes until the edges of the rice grains become translucent. If using, pour in the white wine and stir until it's completely absorbed by the rice.
- 4
Add one ladleful (about half a cup) of warm broth to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 5
About 5 minutes before the risotto is done (when you've used about two-thirds of the broth), add the asparagus pieces to the pot. They will cook as the risotto finishes.
- 6
Once the rice is al dente (tender with a slight bite in the center) and the risotto is creamy, remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the grated Parmesan cheese, lemon zest, and half of the lemon juice. Taste and adjust seasoning with salt and pepper, adding more lemon juice if desired.
- 7
Serve immediately, garnished with a little extra Parmesan cheese and a grind of black pepper.