Risotto with Lemon and Asparagus Recipe

Ingredients

• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/4 cups Arborio rice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons grated lemon zest
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium pot, bring the broth and wine to a simmer.
2. In a separate large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the rice, salt, and pepper and cook, stirring constantly, until the rice is lightly toasted, about 3 minutes.
5. Add the hot broth mixture, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
6. Continue cooking and stirring until the rice is tender and creamy, about 20-25 minutes.
7. In the last few minutes of cooking, add the asparagus and stir to combine.
8. Remove from heat and stir in the remaining butter, Parmesan cheese, lemon juice, and lemon zest.
9. Top with fresh parsley and serve immediately.

Verdict

This risotto with lemon and asparagus is the perfect dish for a spring or summer meal. The lemon adds a bright, tangy flavor that complements the earthy asparagus and creamy rice. The dish is rich and comforting, yet still light and fresh. Serve it as a side dish for roasted or grilled meats, or enjoy it as a main course with a simple green salad.

Serving Suggestions

• Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
• Serve with a side of garlic bread or crusty French bread.
• Garnish with additional lemon zest or grated Parmesan cheese for added flavor.