Description
A bright and elegant Creamy Lemon Asparagus Risotto topped with charred citrus slices. This vegetarian dish combines arborio rice, fresh asparagus, and zesty lemon in a luscious, creamy base for a vibrant springtime meal.
Ingredients
Units
Scale
- 1 cup arborio rice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- Salt and pepper, to taste
- 1 lemon, thinly sliced for charring
- Extra Parmesan and herbs (parsley or basil) for garnish
Instructions
- In a saucepan, keep vegetable broth warm over low heat.
- Heat olive oil and butter in a large skillet or pot over medium heat. Add shallot and garlic, and sauté until translucent, about 2–3 minutes.
- Add arborio rice and toast for 1–2 minutes, stirring to coat.
- Pour in white wine and cook, stirring, until absorbed.
- Add warm broth 1 ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue until rice is tender and creamy, about 18–20 minutes.
- Add asparagus during the last 5 minutes of cooking to keep it crisp-tender.
- Once rice is cooked, stir in Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
- In a separate pan, lightly char lemon slices over high heat for 1–2 minutes per side until caramelized.
- Serve risotto topped with charred lemon slices, extra Parmesan, and herbs.
Notes
- Use frozen asparagus if fresh is not available—just thaw and add near the end of cooking.
- Skip the wine and use extra broth if preferred.
- Great as a main or side dish with grilled fish or chicken.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg