Description
A delicious creamy lemon and asparagus risotto that is perfect for a vegetarian meal.
Ingredients
Scale
- 1 pound (450 g) fresh asparagus, ends trimmed
- 4 tablespoons (56 g) butter
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons (approx. 4 g) lemon zest
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (15 g) baby spinach leaves
- 1/2 cup (80 g) finely chopped white onion
- 1 1/2 cups (285 g) Arborio rice
- 1/2 cup (120 ml) dry white wine (such as Pinot Grigio)
- 4 to 5 cups (960–1200 ml) low sodium chicken or vegetable broth
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- Salt and pepper, to taste
- Reserved asparagus tops (from the 2-inch trimmed tips)
- Fresh basil leaves
- Thin lemon threads
Instructions
- Step 1: Cut 2 inches off the top of each asparagus spear and reserve these tops for garnish. Chop the remaining asparagus stalks into smaller pieces for cooking.
- Step 2: Bring a pot of water to a boil. Blanch the chopped asparagus pieces in boiling water for 2 to 3 minutes until tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking and preserve the vibrant green color.
- Step 3: Using a slotted spoon, remove the blanched chopped asparagus and place in a blender. Add the baby spinach leaves, 1 tablespoon olive oil, and half of the lemon juice (1 tablespoon). Blend until smooth and creamy. Add half of the grated Parmesan cheese and pulse to combine. Set the asparagus pesto aside until needed.
- Step 4: In a heavy saucepan over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the finely chopped white onion and cook, stirring occasionally, until translucent and lightly golden, about 5 to 6 minutes.
- Step 5: Add the Arborio rice to the onions and stir to coat all the grains with the butter and oil mixture. Cook for 2 minutes, stirring continuously to prevent sticking and to begin releasing the rice’s starch for creaminess.
- Step 6: Pour in the 1/2 cup of dry white wine and stir continuously over medium heat until the wine is fully absorbed by the rice.
- Step 7: Begin adding the hot chicken or vegetable broth in 1/2 cup increments. Stir continuously and allow each addition to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is cooked through but still slightly firm to the bite (al dente).
- Step 8: Mix in the prepared asparagus pesto. Season with salt and pepper to taste. Add the remaining 1 tablespoon of lemon juice and the lemon zest. Cook for an additional 3 to 4 minutes, stirring often, to let the flavors meld. The risotto should be creamy and slightly firm.
- Step 9: Remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the rest of the grated Parmesan cheese until melted and well incorporated. This step enriches the texture further.
- Step 10: Spoon the risotto into individual bowls. Garnish with the reserved asparagus tops, fresh basil leaves, and delicate lemon threads for a bright, fresh appearance.
Notes
- Room Temperature: Store risotto in an airtight container, covered, for up to 2 days to prevent drying out.
- Refrigeration: Place risotto in an airtight container and refrigerate for up to 4 days. Reheat gently on stovetop or in the microwave.
- Freezing: Freeze risotto in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use extra virgin olive oil for sautéing to add fruity depth to the dish.
- Keep stirring the rice consistently during cooking to prevent sticking and to encourage starch release for a creamy texture.
- If the risotto becomes too dry at any point, add an additional 1/2 cup of broth gradually and stir to loosen.
- For undercooked rice, continue simmering and adding broth in 1/2 cup increments, stirring for an extra 5 minutes until desired texture is reached.
- If the risotto sticks to the pan, lower the heat slightly and stir continuously for about 5 minutes to prevent burning.
- To fix grainy texture, blend in 1 tablespoon of butter just before serving for extra creaminess.
- For best flavor and freshness, garnish with basil leaves and reserved asparagus tops shortly before serving to keep vibrant color and aroma.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg