Lemon Asparagus Risotto
Lemon Asparagus Risotto is a creamy, flavorful Italian dish featuring tender asparagus, zesty lemon, and rich Arborio rice. This easy risotto recipe is perfect for springtime meals, offering a balance of freshness and indulgence. Serve it as a main course or a side dish for an elegant and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Fresh asparagus spears
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 2 tbsp olive oil
- 1 small onion, diced
- 1 celery stalk, diced
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup Arborio rice
- 1 garlic clove, minced
- ½ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Prepare the Asparagus: Steam asparagus for 5 minutes until tender, then cut into 1-inch pieces.
- Heat the Broth: Keep the chicken (or vegetable) broth warm over low heat.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion and celery for 5 minutes. Season with salt and black pepper.
- Toast the Rice: Stir in Arborio rice and garlic, cooking for about 5 minutes until the rice is lightly toasted.
- Deglaze with Wine: Add white wine, letting it simmer until mostly evaporated.
- Cook the Risotto: Gradually add hot broth, one-third at a time, stirring until absorbed. Repeat until the rice is tender but al dente, about 20 minutes.
- Add Asparagus: Stir in the steamed asparagus.
- Finish the Dish: Remove from heat and mix in Parmesan cheese, lemon juice, and zest. Serve immediately.
Notes
- Substitute vegetable broth for a vegetarian risotto.
- For extra lemon flavor, increase the lemon zest or juice.
- Stir continuously for a creamy consistency.
- Add protein like shrimp, chicken, or scallops for a heartier meal.
Find it online: https://recipesbyjanet.com/lemon-asparagus-risotto/
