Asparagus Lemon Risotto
This Asparagus Lemon Risotto is a delightful, summery take on the classic risotto, featuring tender asparagus and bright lemon flavors for a refreshing meal.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth Keep warm
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup asparagus, cut into bite-sized pieces
- 1 Juice and zest of 1 lemon
- 1/2 cup grated Parmesan cheese (or a non-dairy alternative)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
Sautéing
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
Cooking the Rice
- Stir in the Arborio rice and toast it in the skillet for about 2 minutes until it becomes slightly translucent.
- Add one ladleful of warm vegetable broth to the rice. Stir constantly until the liquid is mostly absorbed. Repeat this process, adding broth one ladle at a time, stirring frequently. This should take around 18-20 minutes.
Adding Asparagus
- When you have about 5 minutes left, add the asparagus to the risotto. Continue stirring and adding broth until the rice is creamy and al dente.
Final Touches
- Remove the skillet from heat. Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh parsley if desired. Serve warm.
Notes
Use fresh ingredients for best flavor; stir constantly for a creamy texture; adjust consistency with broth as needed.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 2g