Description
Bright, silky, and full of lemony green flavor, this asparagus risotto is easy to prepare and brings a taste of spring to your table.
Ingredients
Scale
- 320 g (1 2/3 cups) Arborio rice
- 1.0 L (4 cups) vegetable stock, kept simmering
- 120 ml (1/2 cup) dry white wine
- 30 g (2 tbsp) unsalted butter
- 15 g (1 tbsp) unsalted butter for finishing
- 15 ml (1 tbsp) extra-virgin olive oil
- 1 large shallot, finely chopped (about 70 g)
- 1 clove garlic, minced
- 350 g (12 oz) asparagus
- 60 g (1/2 cup) Parmigiano-Reggiano, finely grated
- Zest of 1 lemon + 15 ml (1 tbsp) lemon juice
- 1 tsp kosher salt
- Freshly ground black pepper to taste
- Optional: 60 g (1/2 cup) frozen peas
Instructions
- Prep the asparagus and stock: Bring 1.0 L (4 cups) vegetable stock to a simmer in a small saucepan and keep hot. Trim 350 g (12 oz) asparagus, save the top 120 g (4 oz) of tips whole, and slice the remaining stems into 1 cm (½ inch) pieces. Blanch the tips for 1 minute, then plunge in ice water; drain and set aside.
- Heat 15 ml (1 tbsp) olive oil and 30 g (2 tbsp) unsalted butter in a wide pan over medium heat. Add shallot and sauté until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds.
- Add 320 g (1 2/3 cups) Arborio rice and cook for 2 minutes until edges look translucent. Pour in 120 ml (1/2 cup) dry white wine and cook until nearly evaporated, about 2-3 minutes.
- Begin adding hot stock by ladlefuls, about 120 ml (1/2 cup) at a time, stirring frequently for 16-18 minutes until grains are tender with a slight bite.
- Stir in chopped asparagus stems and peas (if using); cook for 1-2 minutes until tender. Remove from heat and stir in Parmigiano-Reggiano, remaining butter, lemon zest, and lemon juice. Season with salt and pepper, and fold in asparagus tips.
- Serve immediately in warmed bowls, adding more Parmigiano and a drizzle of olive oil to finish.
Notes
Ensure to keep the stock hot for best results. For a dairy-free version, substitute with olive oil and cashew cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 25mg