Description
Indulge in the fresh flavors of spring with this delectable Spring Asparagus Risotto. Creamy Arborio rice is cooked to perfection and then mixed with tender asparagus, Parmesan cheese, and zesty lemon for a dish that is both comforting and vibrant.
Ingredients
Scale
For the Risotto:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth (kept warm)
For the Asparagus:
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
Additional Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley (chopped)
- zest of 1 lemon
- salt and black pepper to taste
Instructions
- Prepare the Risotto: In a large skillet or saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add onion and cook until softened. Stir in garlic, then add Arborio rice and toast. Pour in white wine and stir until absorbed.
- Cook the Risotto: Begin adding warm broth 1/2 cup at a time, stirring frequently until creamy and al dente. This should take about 18–20 minutes.
- Prepare the Asparagus: Blanch asparagus in boiling water for 2–3 minutes until tender-crisp. Drain and set aside.
- Finish the Risotto: When almost done, stir in asparagus, remaining butter, Parmesan, parsley, and lemon zest. Season with salt and pepper.
- Serve: Garnish with extra Parmesan and serve immediately.
Notes
- For added richness, stir in 1/4 cup heavy cream just before serving.
- 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: 420
- Sugar: 4g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
