Description
This Spring Asparagus Risotto is a creamy, comforting Italian main course featuring tender Arborio rice cooked slowly with fresh asparagus, tangy lemon, and Parmesan cheese. Perfectly balanced with bright lemon zest and juice, and a subtle savory note from garlic and onion, this dish highlights the vibrant flavors of spring in a rich, satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine
- 4 cups low-sodium vegetable broth, warmed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- Fresh herbs like parsley or chives for garnish (optional)
Instructions
- Prepare the base: Heat olive oil and butter in a large saucepan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 3 to 4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Toast the rice: Add the Arborio rice to the pan and stir continuously for 1 to 2 minutes, allowing the grains to become lightly toasted but not browned.
- Deglaze with wine: Pour in the dry white wine and stir gently until it is mostly absorbed by the rice, imparting a subtle acidity and depth of flavor.
- Cook the risotto: Begin adding the warm vegetable broth, one ladleful at a time. Stir frequently and allow each addition of broth to be mostly absorbed before adding the next. Continue this gradual process for 18 to 20 minutes, stirring often to promote creamy starch release. The rice should be tender with a slight bite (al dente).
- Add asparagus: About 5 minutes before the risotto finishes cooking, stir in the trimmed and cut asparagus pieces. Continue cooking until the asparagus is tender-crisp and vibrant green.
- Finish and season: Remove the pan from heat and stir in grated Parmesan cheese, fresh lemon juice, and lemon zest. Season with salt and black pepper to taste.
- Rest and serve: Allow the risotto to rest for a minute to thicken slightly before serving. Garnish with fresh herbs such as parsley or chives if desired, and enjoy your bright, creamy spring risotto.
Notes
- For a dairy-free alternative, substitute Parmesan cheese with nutritional yeast to retain umami flavor.
- To add extra color and nutrition, peas or baby spinach can be incorporated alongside the asparagus during the last few minutes of cooking.
