Description
A creamy and refreshing risotto made with Arborio rice, asparagus, and zesty lemon, perfect for a cozy dinner or special occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan over medium heat and keep it warm.
- Heat olive oil in a separate large pan over medium heat. Add the diced onion and garlic, cooking until the onion is translucent.
- Add the Arborio rice to the pan, stirring to coat the rice with the oil and onions, and cook for about 2 minutes.
- Pour in the white wine, stirring until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is mostly absorbed before adding the next ladle.
- After about 15 minutes of cooking, add the chopped asparagus. Continue to add broth and stir until the rice is creamy and al dente, about 20-25 minutes total.
- Once the risotto is cooked, remove it from heat and stir in the lemon juice, lemon zest, and grated Parmesan cheese.
- Season with salt and pepper to taste. Serve warm.
Notes
Use fresh lemons for the best flavor. Adjust cooking time based on your texture preference for rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg