Description
A creamy and flavorful lemon asparagus risotto that highlights fresh ingredients.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add Arborio rice, stirring for 2 minutes until lightly toasted.
- Pour in the white wine, stirring until absorbed.
- Add warm vegetable broth, one ladle at a time, stirring frequently until absorbed.
- After 15 minutes, add chopped asparagus.
- Continue adding broth until the rice is creamy and cooked, about 20 minutes total.
- Stir in lemon juice, lemon zest, and Parmesan cheese.
- Season with salt and pepper. Serve warm.
Notes
- Use fresh asparagus for best flavor.
- Adjust lemon juice to taste for desired tartness.
- For a vegan version, substitute Parmesan with nutritional yeast.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: lemon asparagus risotto, risotto recipe, vegetarian risotto