Lemon Asparagus Risotto
April 1, 2016 by Angela LeMoine Leave a Comment
Springtime means is asparagus season! Asparagus and lemon is a great fresh combo and that paired with creamy risotto is so good! This Lemon Asparagus Risotto is absolutely delicious and actually pretty darn easy too with a little patience! Risotto is such a beautiful and elegant dish, an Italian classic. Risotto can be super versatile too and can work year round with any number of flavor combinations like my Corn & Chive Risotto or Mushroom Risotto! This dish would make for a great side dish or as the main course.
The trick to a good risotto is patience. The arborio rice needs to cook slowly, adding just a ladle of broth at a time to develop the starch. This is what gives you a creamy risotto in the end. You start with shallot and garlic in some olive oil. Then you add in the arborio rice, stir it around until the grains become slightly translucent. That means they are ready for the liquid. You can add in white wine to add another layer of flavor but it is optional. You can do just broth and the flavor is still AMAZING! I add the asparagus towards the end of the cooking time so they don’t overcook and become stringy. At the very end you simply shut the heat, stir in grated pecorino and lemon zest to finish it off.
Lemon Asparagus Risotto Author: Angela LeMoine Ingredients
5-6 cloves garlic, rough chop 1 large shallot, rough chop ⅓ cup olive oil 1½ cups arborio rice 1 cup white wine {optional} 5 cups vegetable or chicken broth {slightly warm} 1 bunch asparagus, cut into bite size pieces ½ cup pecorino zest of 2 large lemons Instructions
In a large skillet, over medium low heat, add the oil, garlic and shallot. Cook until softened. Stir in the arborio rice, stir and cook until the grains are translucent in the center. Stir in the white wine and allow to reduce down and get fully absorbed. {You can skip the wine if you prefer} Stir in a ladle full of broth at a time, stirring frequently until each ladle in absorbed then add the next. Once you are down to about 1½ - 2 cups of broth go ahead and add in the asparagus and continue cooking until all the broth is used. Shut the heat and stir in the pecorino cheese and lemon zest. Garnish with additional cheese and zest if you'd like. Serve immediately. 3.5.3208
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