Spring Asparagus Risotto
Indulge in a luscious risotto featuring tender asparagus, harmoniously blended with fragrant herbs, rich Parmigiano-Reggiano, and a hint of zesty lemon. This delightful meatless centerpiece is an ideal choice for a vibrant Spring meal, and it can be elevated further when paired with succulent grilled shrimp or scallops.
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Ingredients
- 4 1/2 cups low-sodium chicken or vegetable broth
- 1/3 cup shallots
- 1 cup arborio rice
- 2 oz dry white wine
- 3/4 lb thin asparagus spears
- 1-2 tsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmigiano-Reggiano
- salt and fresh cracked pepper
- 1 tsp grated lemon zest for garnish
- 2 tsp olive oil
Instructions
- 1
In a sizable saucepan, warm the broth over medium-high heat until it reaches a rolling boil.
- 2
Once boiling, lower the heat to a gentle simmer and keep it warm on low; taste for seasoning and adjust with salt as necessary.
- 3
In a large, heavy-bottomed pot set over medium heat, pour in the oil and toss in the shallots; sauté for about 3-4 minutes until they are translucent.
- 4
Incorporate the rice into the pot, stirring well to ensure each grain is coated with oil. Sauté until the rice becomes slightly transparent, which should take around 2-3 minutes.
- 5
Pour in the wine and stir continuously until it has completely evaporated.
- 6
Introduce a ladleful of the simmering broth to the rice; stir thoroughly and wait for it to be absorbed before adding the next ladleful, stirring gently and almost constantly throughout.
- 7
Keep repeating this process until the rice achieves a creamy consistency, is tender yet has a slight bite in the center.
- 8
Stir in the asparagus along with the final ladle of broth and cook for an additional 5 minutes; the total cooking time should be approximately 25-30 minutes from the moment you began.
- 9
Once all the liquid has been absorbed, take the pot off the heat and mix in the lemon juice, parsley, and Parmigiano-Reggiano cheese.
- 10
Serve right away, garnished with freshly cracked pepper, lemon zest, and additional grated cheese if you wish.
Nutrition Information
Notes & Tips
- Makes over 4 cups.
- Nutritional information for asparagus provided by Heather K Jones, RD.