Lemon Asparagus Creamy Risotto (Print Version)
# Ingredients:
→ For the risotto
01 -
½ lb fresh asparagus shoots
02 -
3 cups low-sodium chicken broth, or vegetable broth
03 -
2 tbsp butter
04 -
2 tbsp extra-virgin olive oil
05 -
1 shallot, minced, or substitute ¼ cup (60 ml) minced onion
06 -
5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
07 -
½ cup dry white wine, such as Pinot Grigio
08 -
2 oz finely grated Parmigiano-Reggiano cheese
09 -
Finely grated zest and juice from ½ lemon (about 1 tbsp/15 ml zest and 2 tbsp/30 ml juice)
→ To serve (optional, to taste)
10 -
Fresh basil leaves
11 -
Lemon zest
12 -
Extra-virgin olive oil
13 -
Freshly ground black pepper
# Instructions:
01 -
Snap off the tougher ends of the asparagus and discard. Slice the stalks into 2-inch (5 cm) lengths and set aside.
02 -
Pour the broth into a medium saucepan. Bring to a slow simmer, then lower the heat, cover, and gently simmer for 5 minutes. Lower the heat to the minimum and keep warm.
03 -
In a large saute pan or cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallots and cook, stirring, until soft, 3 to 4 minutes. Add the risotto rice and stir for 2 minutes until the grains are translucent around the edges.
04 -
Add the wine and stir vigorously while it bubbles, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
05 -
Add 1 ladleful of broth and simmer, stirring occasionally, until almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each to be absorbed before adding more.
06 -
When about 1 cup of broth remains, add the asparagus stalks to the risotto. Stir, add ½ cup broth, and cook until the broth is almost fully absorbed.
07 -
Stir in the grated Parmigiano-Reggiano cheese until fully incorporated. Add the lemon zest and juice. Taste and adjust seasoning if necessary. Stir in the remaining broth until the risotto is loose and creamy. Cover and remove from heat.
08 -
Serve immediately in warm bowls. Garnish with fresh basil leaves, lemon zest, a drizzle of extra-virgin olive oil, and freshly ground black pepper.
09 -
Refrigerate leftovers in an airtight container for up to 2 days. To reheat, transfer to a skillet, add a couple tablespoons of broth or water, and heat over medium-low until loose and hot.
# Notes:
01 -
Best served immediately for optimal texture.