Indulge in the vibrant flavors of spring with our Lemon and Asparagus Risotto! This creamy Italian dish combines the rich, comforting texture of Arborio rice with the refreshing zing of lemon and the crispness of asparagus. Perfect for impressing dinner guests or enjoying a cozy night in, this recipe is not just a meal; it’s an experience that transports you straight to the heart of Italy. With just a few simple ingredients and some expert tips, you’ll create a dish that’s both elegant and satisfying. Ready to elevate your culinary skills? Let’s dive into the delightful world of risotto!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1/2 cup onion, chopped
- 1/2 cup white wine
- 1/2 cup Parmesan cheese
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion and asparagus, zest and juice the lemon, and measure out the Arborio rice, vegetable broth, white wine, and Parmesan cheese. This will help streamline the cooking process.
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process, as adding cold broth can slow down the cooking of the risotto.
- In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the Arborio rice to the skillet with the onions and stir well to coat the rice in the oil. Cook for about 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.
- Pour in the white wine and stir continuously until the wine has mostly evaporated and the rice has absorbed the liquid. This should take about 2-3 minutes.
- Once the wine has evaporated, start adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 20 minutes, and the rice should be creamy and al dente when finished.
- After about 15 minutes of cooking the risotto, add the chopped asparagus to the pot. Continue to stir and add broth as needed until the asparagus is tender and the rice is cooked to your liking.
- Once the risotto is creamy and the rice is al dente, remove the skillet from the heat. Stir in the lemon zest, lemon juice, and Parmesan cheese. Mix well until the cheese is melted and incorporated into the risotto.
- Season the risotto with salt and pepper to taste. Adjust the seasoning as necessary, keeping in mind that the Parmesan cheese will add some saltiness.
- Let the risotto sit for a minute or two to thicken slightly before serving. Serve hot, garnished with additional Parmesan cheese and a sprinkle of lemon zest if desired.
Tips
- Prep Ahead: Before you start cooking, chop all your ingredients—onion, asparagus, and zest the lemon. Having everything ready will make the cooking process smoother and more enjoyable.
- Keep the Broth Warm: Always heat your vegetable broth in a separate saucepan and keep it warm. Adding cold broth can interrupt the cooking process and affect the creaminess of your risotto.
- Toast the Rice: Don’t skip the step of toasting the Arborio rice in olive oil. This enhances the flavor and helps the rice absorb the broth better, resulting in a creamier texture.
- Stir Constantly: Stirring the risotto frequently while adding the broth helps release the starches from the rice, which is key to achieving that creamy consistency.
- Timing is Key: Add the asparagus halfway through the cooking time to ensure it stays tender yet slightly crisp, adding a delightful contrast to the creamy risotto.
- Finish with Flair: For an extra burst of flavor, mix in lemon zest and juice just before serving. This brightens the dish and enhances the overall taste.
- Taste as You Go: Adjust the seasoning with salt and pepper as you mix in the Parmesan cheese. Remember, the cheese adds saltiness, so taste before adding more salt.
- Serve Immediately: Risotto is best served fresh and hot. Let it sit for a minute to thicken, then plate it up and enjoy the creamy goodness!
Nutrition Facts
Calories: 400kcal
Carbohydrates: 60g
Protein: 12g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
