Asparagus Risotto
Filled with crisp-tender pieces of asparagus, this asparagus risotto is easy to make and ready in 30 minutes. With parmesan cheese and lemon, it's a delicious spring side or main.
Servings: 6 servings
Ingredients
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 cup diced shallot or onion
- 1 cup arborio rice
- 1/4 cup white wine
- 1/2 teaspoon salt plus more to taste
- 10 ounces asparagus diced (about 2 cups)
- 1 tablespoon butter
- 1 teaspoon lemon juice plus more to taste
- 1/2 cup grated parmesan divided use
- Ground black pepper to taste
Instructions
- Bring the broth to a boil, then reduce heat to a low simmer.
- Heat another medium-size saucepan over medium low. Add oil and shallot and cook until translucent and tender.
- Turn up the heat to medium, add the rice, and cook, stirring constantly, for 2-4 minutes or until the grains are mostly translucent and only white in the center. Pour in the wine and stir to deglaze the pan, cooking another minute until most of the liquid is evaporated.
- Add about 2 cups of the broth and salt and cook, stirring occasionally, until most of the liquid is absorbed. Make sure the rice isn’t sticking to the bottom of the pan. Add more liquid ½ cup at a time as the rice absorbs it, and stir. The less liquid you have in the pot, the more you have to stir, but resist the temptation to pour in all the liquid.
- After about 15 minutes of cooking, add the asparagus and continue adding broth and stirring so the rice doesn’t stick. Taste every few minutes and turn off the heat when the rice is tender but not mushy and the asparagus is vibrant.
- Add more broth or hot water if risotto looks stiff. Stir in the butter, lemon juice, half the cheese, and black pepper. Taste and adjust seasoning as needed. Serve with the remaining cheese sprinkled on top.
