Lemon and Asparagus Risotto

Lemon and Asparagus Risotto is a delightful dish that showcases the vibrant flavors of spring. This creamy Italian rice dish is elevated by the bright acidity of fresh lemon juice and zest, complemented by the tender crunch of sautéed asparagus.

The unique cooking method of risotto, which involves slowly adding broth and stirring continuously, results in a rich and creamy texture that's simply irresistible. Perfect for a light lunch or a comforting dinner, this risotto is sure to impress anyone at your table.

This recipe isn't only delicious but also versatile; you can easily swap in seasonal vegetables or adjust the lemon flavor to suit your taste. Using Arborio rice guarantees that you achieve that signature creaminess, while the addition of Parmesan cheese at the end gives it an extra layer of richness.

Serve this risotto warm, garnished with fresh herbs or additional lemon zest for an appealing presentation.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.
2. Add the Arborio rice to the skillet, stirring to coat it in the oil. Toast the rice for about 2 minutes, allowing it to absorb the flavors and become slightly translucent at the edges.
3. Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice. This step adds depth of flavor and enhances the overall taste of the risotto.
4. Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding more. This process should take about 18-20 minutes, until the rice is creamy and al dente.
5. After about 10 minutes of cooking the rice, add the asparagus pieces to the skillet, stirring them in so they cook alongside the rice. Adjust the amount of broth if necessary to keep the risotto creamy.
6. Once the rice is cooked to your liking, remove the skillet from the heat. Stir in the lemon juice, lemon zest, grated Parmesan cheese, and season with salt and pepper to taste. Mix well until the cheese is melted and everything is combined.
7. Serve the risotto warm, garnished with fresh parsley and additional lemon zest if desired. Enjoy your delicious Lemon and Asparagus Risotto!

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