Description
A bright and elegant creamy risotto made with fresh asparagus, zesty lemon, and topped with charred citrus slices. This vegetarian dish is perfect for spring and offers a balance of richness and refreshing acidity.
Ingredients
Units
Scale
- 1 cup arborio rice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- Salt and pepper, to taste
- 1 lemon, thinly sliced (for charring)
- Fresh herbs (parsley, basil, or thyme) for garnish
Instructions
- Heat vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet or pot, heat olive oil and butter over medium heat. Add shallot and garlic, sauté until softened, about 2–3 minutes.
- Add arborio rice and stir to coat; cook for 1–2 minutes until lightly toasted.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring constantly, letting each addition absorb before adding the next. Continue until rice is creamy and al dente, about 18–20 minutes.
- Add asparagus in the last 5 minutes of cooking to keep it tender-crisp.
- Stir in Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Char lemon slices in a dry skillet over high heat for 1–2 minutes per side until caramelized.
- Serve risotto hot, topped with charred citrus and fresh herbs.
Notes
- Use frozen asparagus if fresh is unavailable—add in the last few minutes of cooking.
- Replace wine with more broth for an alcohol-free version.
- Add a splash of cream for extra richness if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg