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Asparagus and Lemon Risotto

Asparagus and Lemon Risotto

ItalianItalianIntermediateIntermediateMain CourseMain Course
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Creamy Lemony
Asparagus Risotto

40 mins
Cooking Time
Intermediate
Difficulty
12
Ingredients
Veg
Diet
Asparagus Lemon Risotto is a bright, creamy celebration of spring, drawing on the flavors found in regional recipes that highlight fresh, seasonal produce. Tender asparagus and zesty lemon elevate classic risotto rice to new heights. Slowly simmered with stock, the rice becomes rich and velvety. Finished with Parmesan and parsley, each mouthful is pure bliss. While it requires frequent stirring, making this risotto is simpler than it seems. If you are wondering how to make asparagus risotto, this recipe delivers a restaurant-worthy dish to savour at home.

Ingredients

UNITSIngredients
250 gAsparagus
300 gArborio rice
1 Shallot
1Garlic clove
1Lemon
1 LVegetable stock
2 tbspOlive oil
30 gButter
50 gParmesan cheese
2 tbspFresh parsley
1 tspSalt
1/2 tspBlack pepper

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Follow
Directions

Description - Step 1

Prepare the asparagus

Snap off the woody ends of the asparagus stalks. Cut the asparagus spears into 2 cm pieces, keeping the tips separate. Set aside.

Description - Step 2

Sauté shallot and rice

Heat the olive oil in a large pot over medium heat. Add the chopped shallot and sauté until soft and translucent, about 3 minutes. Add the rice and cook, stirring constantly, until the grains are translucent around the edges, about 2 minutes.

Description - Step 3

Add stock gradually

Begin adding the warm stock, a ladleful at a time, stirring often and allowing each ladleful to be absorbed before adding more. Continue until the rice is tender and creamy, about 20 minutes. You may not need all the stock.

Description - Step 4

Stir in asparagus

When the rice is almost done, stir in the asparagus stalk pieces. Cook for 2 minutes, then add the asparagus tips. Continue cooking until the asparagus is tender-crisp and bright green, about 3 more minutes.

Description - Step 5

Add lemon and cheese

Remove the pot from the heat. Stir in the lemon zest, lemon juice, butter, Parmesan, salt, and pepper. Taste and adjust seasoning if needed.

Description - Step 6

Garnish and serve

Sprinkle with chopped parsley. Serve the risotto immediately in warm bowls, passing extra Parmesan at the table. Enjoy your Lemon Asparagus Risotto!

Step 1
Prepare the asparagus
5 minutes
Step 2
Sauté shallot and rice
5 minutes
Step 3
Add stock gradually
20 minutes
Step 4
Stir in asparagus
5 minutes
Step 5
Add lemon and cheese
2 minutes
Step 6
Garnish and serve
1 minute

Plate it up!

Plating

plating-image

Spoon the Asparagus Lemon Risotto into shallow pasta bowls or plates with a wide rim. Use the back of the spoon to spread the risotto out into an even layer.

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Pairing

pairing-image

Serve the Asparagus Lemon Risotto with a simple green salad on the side, such as peppery rocket leaves tossed with olive oil and aged balsamic vinegar, bringing together flavors found in global recipes for a well-rounded meal.

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Garnishing

garnishing-image

Sprinkle each portion of Asparagus Lemon Risotto generously with chopped fresh parsley for a pop of colour and freshness. Grate or shave some extra Parmesan cheese over the top using a microplane or vegetable peeler for a finishing flourish.

... Read More

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