Spring

 

Springtime Lemon & Asparagus Risotto

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This fresh and vibrant Lemon & Asparagus Risotto is the perfect dish to celebrate the arrival of spring! Light yet rich in flavor, the creamy risotto pairs perfectly with tender, bright asparagus and a zing of lemon that will leave your taste buds feeling refreshed. It’s a simple, impressive dish that makes a stunning centerpiece for a springtime dinner, and the best part? It’s easy to prepare and packed with seasonal goodness.

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Ingredients:

• 1 cup Arborio rice

• 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces

• 1 small brown onion, finely chopped

• 2 cloves garlic, minced

• 4 cups vegetable stock (or chicken stock)

• 1/2 cup dry white wine (or extra stock if you prefer)

• 1/2 cup grated Parmesan cheese

• 2 tablespoons olive oil

• 1-2 tablespoons butter

• Zest and juice of 1 lemon

• Salt and pepper, to taste

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Instructions:

1. In a small pot, warm the vegetable or chicken stock over low heat.

2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the asparagus pieces and sauté for 3-4 minutes until tender. Remove from the pan and set aside.

3. In the same pan, add the remaining tablespoon of olive oil and the butter. Add the chopped onion and garlic, cooking for about 3 minutes until softened.

4. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Add the white wine and cook until mostly absorbed.

5. Slowly add the warm stock, 1/2 cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next 1/2 cup. Continue until the rice is creamy and cooked to your liking (about 18-20 minutes).

6. Stir in the sautéed asparagus, lemon zest, and lemon juice. Add the grated Parmesan cheese and season with salt and pepper to taste.

7. Serve immediately with extra Parmesan and a little more lemon zest for garnish.