Description
Indulge in the fresh flavors of spring with this delightful Spring Asparagus Risotto. Creamy Arborio rice is cooked to perfection with asparagus, Parmesan, and a hint of lemon, creating a luxurious dish that is both comforting and elegant.
Ingredients
Scale
Risotto:
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth (warmed)
Additional Ingredients:
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped shallot and cook for 2–3 minutes until softened.
- Stir in the garlic and Arborio rice, cooking for 1–2 minutes until the rice is lightly toasted. Pour in the white wine and stir until mostly absorbed.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
- Continue this process for 18–20 minutes, or until the rice is creamy and tender with a slight bite.
- In the last 5 minutes of cooking, stir in the asparagus pieces and cook until tender-crisp.
- Once the risotto is done, remove from heat and stir in Parmesan cheese, lemon zest, and parsley. Season with salt and pepper to taste. Serve immediately.
Notes
- For extra richness, stir in a tablespoon of mascarpone or cream at the end.
- This dish pairs beautifully with grilled chicken or salmon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
