Zesty Lemon Asparagus Risotto with Steamed Asparagus
"A vibrant and creamy risotto featuring the fresh flavors of lemon and crisp-tender steamed asparagus. This dish is bright, comforting, and perfect for a light yet satisfying meal."
Ingredients
All Steps
- 1
Heat the vegetable broth in a small saucepan and keep it at a gentle simmer.
- 2
Trim the woody ends off the asparagus spears. Cut them into 1-inch pieces, leaving a few whole spears for garnish if desired. Steam the asparagus until crisp-tender, about 3-5 minutes. Set aside.
- 3
Finely chop the shallot and mince the garlic. Zest half of the lemon and set aside. Juice the entire lemon and set the juice aside.
- 4
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 and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 5
Add the Arborio rice to the pot and stir constantly for 2 minutes to toast the grains. The edges of the rice should become translucent.
- 6
Pour in the dry white wine and stir until it is completely absorbed by the rice.
- 7
Begin adding the warm vegetable broth, one ladleful (about 0.5 cup) at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente (still firm to the bite).
- 8
Once the risotto is cooked to your desired consistency, remove it from the heat. Stir in the remaining 1 tablespoon of butter, half of the grated Parmesan cheese, the steamed asparagus pieces (reserving any whole spears), and the lemon juice. Taste and adjust seasoning with salt and pepper.
- 9
Cover the pot and let the risotto rest for 2-3 minutes to allow the flavors to meld.
- 10
Serve immediately, garnished with the remaining Parmesan cheese, lemon zest, fresh chopped parsley, and any reserved whole asparagus spears. Enjoy!