Asparagus and Lemon Risotto – Asparagus is often associated with Spring, but good any time of the year. Enjoy!
Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 16-19 minutes
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 cups water
- 5 cups chicken broth
- 1 cup Parmesan Cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chipped
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 cup chopped asparagus
Begin with melting two tablespoon of butter in a large pot over medium heat. Once almost melted through, add your garlic and saute until it looks like it might begin to golden, about 30 seconds. Then add your Arborio rice. Stir to coat and cook until the grains are translucent around the edges, about 3 minutes, making sure to stir regularly. Then add the wine and cook until the liquid is fully absorbed. Meanwhile, combine your two cups of water and chicken stock together. Then add 5 cups of the liquid to your pot. Raise your temperature to high/medium to bring your broth to a very low simmer. Then cover and immediately lower your temperature to low. Cook for 16-19 minutes, until almost all of the liquid has been absorbed and the rice is just al dente, making sure to stir twice while it’s cooking.
Meanwhile, chop your chives and your parsley. As well as prepare your asparagus by rinsing it, breaking off the ends, cooking it, and then slicing them into 1 inch pieces, cut at an angle. Once your rice is cooked to al dente and most of the liquid is absorbed, turn off the heat and stir in your Parmesan cheese. If your risotto appears to be drying up, warm 3/4 cup of the remaining chicken broth and water mixture in the microwave for 1 minute and gradually add it to your rice until you’ve reach your desired consistency. Then remove your pot from the stove and add 2 tablespoons of butter and stir to coat. Then add your herbs, lemon juice, lemon zest, and chopped asparagus, as well as any other ingredients you’d like to add to your risotto. Stir until well blended and serve immediately with a sprinkling of chives, slivers of Parmesan cheese, or additional lemon zest.
Oh yum, I’ve been craving risotto! I’m making this for my fiance next time I visit him at school.
This a really easy risotto to make, no standing over the stove to stir, love it..
Yes, that is what I thought as well!
I LOVE asparagus, and I LOVE risotto… this definitely looks like a hit. Adding a bit of pancetta would make this a rounded meal for me… mmmmmmmm!!!!
That sounds like a delicious addition!
Can’t wait to try this on the weekend! Looks absolutely wonderful!
Thank you! Let me know how you like it.
Yummy! This looks delicious! I’ll have to pick up some asparagus at the farmer’s market on the weekend and try this out, thanks!
Reblogged this on Laura Mulder Post.