Lemon Risotto with Asparagus
Bright, creamy, and bursting with fresh flavors, this Lemon Risotto with Asparagus is the perfect dish to celebrate seasonal produce and elevate your dinner table. Featuring tender Arborio rice cooked to perfection in a rich vegetable broth, this recipe achieves its luxurious texture with the addition of Parmesan cheese and butter. The vibrant flavors of fresh lemon juice and lemon zest infuse each bite with a zesty tang, while crisp asparagus spears add a delightful pop of green and subtle crunch. A splash of dry white wine enhances the dish's elegance, making it an excellent choice for a spring dinner party or a cozy night in. Ready in just 40 minutes, this creamy risotto is as easy to prepare as it is delicious. Serve it with a sprinkle of fresh parsley for a beautiful and flavorful finishing touch.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 1 bunch Asparagus spears
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Shallot
- 2 Garlic cloves
- 0.5 cup Dry white wine
- 4 cups Vegetable broth
- 0.5 cup Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Trim the woody ends off the asparagus spears and cut them into 1-inch pieces. Set aside.
In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm while cooking the risotto.
Finely dice the shallot and mince the garlic cloves.
In a large skillet or a wide, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the shallots to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the Arborio rice, ensuring each grain is coated in the oil and butter mixture. Toast the rice for 2-3 minutes, stirring constantly, until it is lightly translucent around the edges.
Pour in the white wine and cook until it is almost completely absorbed, about 2 minutes.
Begin adding the warm vegetable broth one ladleful at a time, stirring frequently to allow the rice to absorb the liquid before adding more. This process will take about 20 minutes.
Halfway through the cooking process, around the 10-minute mark, add the asparagus pieces to the pan so they can cook along with the rice. Continue adding broth and stirring as the rice absorbs the liquid.
Once the rice is creamy and tender but still slightly al dente, reduce the heat to low. You may not need to use all of the broth.
Stir in the remaining tablespoon of butter, Parmesan cheese, lemon zest, and lemon juice. Mix well and season with salt and black pepper to taste.
Remove the risotto from heat and let it sit for 2-3 minutes to allow the flavors to meld together.
Serve immediately, garnished with fresh parsley if desired. Enjoy your creamy and zesty Lemon Risotto with Asparagus!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 6.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
