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.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Trim the woody ends off the asparagus spears and cut them into 1-inch pieces. Set aside.

Step 2

In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm while cooking the risotto.

Step 3

Finely dice the shallot and mince the garlic cloves.

Step 4

In a large skillet or a wide, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 5

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.

Step 6

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.

Step 7

Pour in the white wine and cook until it is almost completely absorbed, about 2 minutes.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Remove the risotto from heat and let it sit for 2-3 minutes to allow the flavors to meld together.

Step 13

Serve immediately, garnished with fresh parsley if desired. Enjoy your creamy and zesty Lemon Risotto with Asparagus!

Nutrition Facts

Serving size	(1847.1g)

Amount per serving	% Daily Value*
Calories	1486.8

Total Fat 75.1g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 106.5mg	0%
Sodium 3756.6mg	0%
Total Carbohydrate 146.4g	0%
Dietary Fiber 24.4g	0%
Total Sugars 24.0g
Protein 48.7g	0%

Vitamin D 0IU	0%
Calcium 754.6mg	0%
Iron 14.5mg	0%
Potassium 2825.3mg	0%

*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.

Source of Calories

Fat: 46.4%

Protein: 13.4%

Carbs: 40.2%