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–+ servings

Lemon Asparagus Risotto

Sara
This Lemon Asparagus Risotto is so creamy, velvety, and full of robust flavor! This is such a great Springtime dish and super easy to make!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 2
Calories 833 kcal

Ingredients
  

  • 1 Bunch of Asparagus cut into small pieces and thick woody ends discarded
  • 4 Tbs EVOO divided
  • 1 Shallot finely chopped
  • 1 cup Arborio or Carnaroli Rice
  • 1/2 cup Dry White Cooking Wine
  • 2 cups heated Vegetable Stock
  • 1 tsp Sea Salt
  • 1/2 tsp Pepper
  • 1 Lemon Zested and Juiced
  • 2 Tbs softened grass fed salted Butter
  • 1/4 cup Grated Parmesan Cheese

Instructions
 

  • Preheat 2 Tbs EVOO in a medium saucepan over medium/high heat
  • When oil starts to shimmer add Asparagus, sauté 3-5 minutes until crispy
  • Remove Asparagus and set aside
  • Add 2 Tbs EVOO, shallots, and sauté for 1 minute
  • Add Rice and stir for 1-2 minutes until toasted
  • Add White Wine and cook until Wine is reduced or evaporated
  • Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
  • When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
  • Add in Salt, and Pepper to Rice and stir
  • Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
  • When it's about 5 minutes from being done add in the Lemon Zest and Juice
  • Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Asparagus, Butter and Parmesan Cheese
  • Turn off heat and stir quickly until creamy in texture

Notes

Make sure your vegetable broth stays hot. It's important to add a little vegetable broth at a time so the rice is cooked slowly and the broth gets absorbed. This method releases the rice's starches, producing a velvety, creamy dish.
It's very important to keep stirring the Risotto as it's cooking, especially as the broth gets absorbed, this prevents scorching.
If you run out of vegetable broth you can substitute hot water.
If serving as a main dish it serves 2, as a side dish it can serve 4.

Nutrition

Calories: 833kcalCarbohydrates: 89gProtein: 11gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 0.5gCholesterol: 41mgSodium: 2999mgPotassium: 219mgFiber: 3gSugar: 4gVitamin A: 1020IUVitamin C: 7mgCalcium: 131mgIron: 5mg
Keyword asparagus risotto, Italian food, Lemon Asparagus Risotto, lemon risotto, risotto
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