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Spring Asparagus Risotto with Lemon-feature-plated with fork in

Spring Asparagus Risotto with Lemon


  • Author: Nicoletta and Loreto
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x

Description

Spring asparagus are perfect in this risotto that also features a bright not from the lemon juice and zest. Easy meal ready in about 30 minute


Ingredients

Scale
  • 1 bundle of asparagus
  • 3/4 cup Carnaroli rice
  • 1 small onion or shallot
  • 1 garlic clove, whole, lightly smashed
  • a pinch of chili flakes, optional
  • salt and pepper
  • 1/4 cup white wine
  • 4-5 cups vegetable broth
  • a pat of butter
  • 1/4 cup Parmigiano Reggiano
  • 1/2 lemon, juice and zest

Instructions

  1. First, trim the bottom of the asparagus ends (about 2 inches). Wash and clean the asparagus. Cut the tips and set aside. Take the stems and chop into 1 cm length.
  2. Pour vegetable broth into a pot and simmer on very low heat.
  3. Heat up oil and 1 Tbsp of butter in a medium-deep saute pan. Add in onion, the garlic clove lightly smashed, optional a pinch of chili flakes, and saute for 1-2 minutes. Lightly season with salt and pepper.
  4. Then throw in rice and coat well, letting it toast for about 1 minute. Pour in white wine, stir, and cook until wine dissipates for about 2 minutes.
  5. Toss in chopped asparagus (reserving the tips for later) and mix to blend.
  6. Keep heat to a medium setting, and start pouring a couple of ladles of broth into the rice mixture and stir.
  7. Once the broth dissipates add one more ladle at a time, stirring frequently after every addition. 
  8. Add the tips of the asparagus at half the cooking time. Continue adding broth and stirring for about 18-20 minutes. Taste for donenness and seasoning and adjust eventually. Remove the garlic clove.
  9. Turn off heat when there is still a bit of the liquid left, add in a pat of butter, the lemon juice and zest, a good handful of Parmigiano, and stir vigorously until incorporated. Cover and let sit for a couple of minutes. The rice keeps cooking and absorbing the liquid.
  10. Lastly, spoon into dishes and sprinkle with freshly grated Parmigiano. Serve immediately. Risotto does not like to wait.

Notes

When making risotto, we like to use Carnaroli rice, you can use Arborio, and also Vialone Nano. 

The asparagus tips are the most delicate so we like to add them at about half the cooking time to preserve their shape and firm texture.

Skip the butter and Parmigiano to make it vegan.

  • Category: Risotto, vegetarian
  • Method: Stovetop
  • Cuisine: Italian

Keywords: risotto, Italian, asparagus, onions, garlic, parmigiano reggiano, white wine, vegetable broth, lemon, Carnaroli rice

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