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Lemon Asparagus Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Equipment:
Large saucepan
wooden spoon
measuring cups
ladle
serving bowls
Cuisine Type: Italian
Lemon Asparagus Risotto is a vibrant and creamy dish that captures the essence of spring with its fresh flavors and bright colors. The combination of tender asparagus and zesty lemon adds a revitalizing touch to the classic risotto, making it an excellent choice for a light lunch or dinner.
The creamy texture of the Arborio rice, slowly cooked with vegetable broth, enriches the dish, creating a comforting yet elegant meal that’s sure to impress your guests. This risotto isn’t only delicious but also versatile. You can easily adapt the recipe by adding other seasonal vegetables or herbs to suit your taste.
Perfect for a cozy family dinner or a special occasion, Lemon Asparagus Risotto is a delightful way to enjoy the rich flavors of Italian cuisine while keeping it plant-based and healthy.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- Juice and zest of 1 lemon
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process, as adding cold broth to the rice will slow down the cooking.
- In another large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute, being careful not to let it burn.
- Stir in the Arborio rice, coating it with the oil and cooking for about 2 minutes until the rice is slightly translucent. This step helps to release the rice’s starch, which will create the creamy texture we desire.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process will take about 20 minutes. After 15 minutes, add the asparagus pieces to the risotto.
- Once the rice is al dente and creamy, stir in the lemon juice, zest, and nutritional yeast (if using). Season with salt and pepper to taste. Cook for an additional 2-3 minutes to verify the asparagus is tender but still bright green.
- Remove the risotto from heat and let it rest for a minute. Serve warm, garnished with fresh parsley for a pop of color and flavor.
Extra Tips:
For an even creamier risotto, you can add a splash of white wine after sautéing the onions and garlic, allowing it to cook off before adding the rice. If you prefer a richer flavor, consider stirring in some vegan butter or a splash of unsweetened plant-based cream at the end.
This dish pairs beautifully with a crisp green salad or some crusty bread for a complete meal.
Enjoy your Lemon Asparagus Risotto!