How To Make Lemon Asparagus Risotto Recipe
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Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- Salt and pepper, to taste
Instructions
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In a large saucepan, heat the vegetable broth over low heat and keep it warm.
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In a separate large pan, heat the olive oil and butter over medium heat. Add the onions and garlic, and sauté until softened.
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Add the Arborio rice to the pan and stir to coat it in the oil and butter mixture. Cook for 2-3 minutes until the rice becomes slightly translucent.
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Begin adding the warm vegetable broth, about 1 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 20 minutes until the rice is creamy and al dente.
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In the last 5 minutes of cooking, add the asparagus pieces to the risotto and cook until they are tender-crisp.
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Remove the pan from heat and stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
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Serve the Lemon Asparagus Risotto hot, garnished with extra Parmesan cheese and lemon zest.
Nutrition
- Calories : 360kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 25mg
- Sodium : 1100mg
- Total Carbohydrates : 46g
- Dietary Fiber : 4g
- Sugars : 4g
- Protein : 10g
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