Lemon Asparagus Risotto (Print Version)
# Ingredients:
→ Base
01 -
1 cup white wine
02 -
6-8 cups stock or broth
03 -
2 cups Arborio rice
→ Vegetables
04 -
4 garlic cloves, finely chopped
05 -
2 shallots, finely chopped
06 -
1 lb asparagus
→ Seasonings & Dairy
07 -
Salt and black pepper
08 -
1 lemon (juice and zest)
09 -
1 tsp olive oil
10 -
2 tbsp butter
11 -
1 cup grated parmesan
# Instructions:
01 -
Warm up broth in a pot and keep it simmering on low heat.
02 -
Sprinkle asparagus with olive oil, zest, salt, and pepper. Bake at 400°F for 10-15 minutes.
03 -
Melt butter in a pan, sauté garlic and shallots. Add rice, cook for a couple of minutes. Pour in wine and let it absorb.
04 -
Little by little, pour warm broth into the rice, stirring between each addition so it soaks in.
05 -
Mix in grated parmesan, lemon juice, and roasted asparagus. Adjust seasoning as needed.
# Notes:
01 -
Tastes best when eaten right away
02 -
Keep an eye on the asparagus baking time
03 -
Choose a decent quality wine for cooking