Description
Silky spring asparagus risotto melds Italian culinary tradition with fresh seasonal produce. Creamy arborio rice and tender asparagus spears combine for a comforting meal you’ll savor with each delicate bite.
Ingredients
Scale
- 1 1/2 cups (300 g) arborio rice
- 4 cups (1 liter) vegetable broth, kept warm
- 1 bunch (about 8 oz / 250 g) fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 cup (150 g) fresh or frozen peas
- 1/2 cup (50 g) grated parmesan cheese
- 1 small yellow onion, finely diced
- 3 cloves garlic, finely chopped
- 2 tbsps olive oil (plus more for drizzling)
- 1 tsp lemon zest (from about half a lemon)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium temperature, sautéing finely chopped onion and minced garlic until softened and translucent.
- Add Arborio rice to the skillet, gently toasting the grains to develop a nutty aroma and slightly golden color.
- Pour warm vegetable broth into the rice gradually, one ladle at a time, stirring consistently to encourage creamy texture and prevent sticking.
- When rice absorbs half the liquid, introduce chopped asparagus, allowing it to cook and become tender while maintaining its vibrant green color.
- Continue adding broth and stirring until rice reaches a creamy, al dente consistency with a slight resistance when bitten.
- Remove skillet from heat, incorporating grated Parmesan cheese and fresh lemon zest, creating a rich and fragrant finish.
- Season the risotto with salt and freshly ground black pepper, adjusting to personal taste preference.
- Plate immediately, garnishing with additional Parmesan and a light sprinkle of lemon zest for enhanced presentation and flavor complexity.
Notes
- Adapt the recipe for vegetarians by using plant-based Parmesan or nutritional yeast for a cheesy flavor without dairy.
- Select fresh, firm asparagus with tight, compact tips to ensure the best texture and vibrant green color in the risotto.
- Toast the rice carefully to develop a nutty aroma, but avoid burning by keeping the heat at medium and stirring constantly.
- Experiment with different herbs like fresh thyme or basil to add an extra layer of complexity to the dish’s flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 317 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 7 mg