Lemon Asparagus Risotto

Celebrate the freshness of spring with this creamy Lemon Asparagus Risotto. Enjoy the harmony of zesty lemon and tender asparagus in a dish that is as refreshing as it is comforting. Perfectly suited for a light lunch, dinner, or as an elegant side dish.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 tbsp olive oil

1 small onion, minced

2 cloves garlic, minced

1 cup Arborio rice

1/2 cup dry white wine

4 cups vegetable broth, warmed

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 lemon, zested and juiced

1/4 cup grated Parmesan cheese

2 tbsp butter

Salt and pepper to taste

Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add the minced onion and garlic, sauté until translucent.

2. Stir in the Arborio rice, allowing it to absorb the flavors for about 2 minutes.

3. Pour in the white wine, stirring constantly until the liquid is absorbed.

4. Gradually add the warmed vegetable broth, one ladle at a time, stirring and allowing the liquid to absorb before adding more.

5. When the rice is halfway cooked, add the asparagus pieces. Continue adding broth and stirring.

6. Once the rice is creamy and cooked through, stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Season with salt and pepper.

7. Serve hot, garnished with fresh parsley.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat, adding a splash of broth or water to restore creaminess.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.