Aparagus Risotto
Asparagus risotto is a creamy Italian rice dish with tender asparagus spears with lots of fresh Parmesan cheese and cooked slowly for a creamy and flavorful side dish.
Servings 6
Calories 211kcal
Ingredients
- 4 cups vegetable broth
- 2 tablespoon unsalted butter
- 1/2 medium onion diced
- 1/4 teaspoon salt more to taste
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/3 cup fresh grated Parmesan cheese
- 1 medium lemon zested and juiced
Instructions
- Pour broth into a medium saucepan and warm over low heat.
- Rinse the asparagus and cut into bite size pieces. Set aside.
- Heat 1 tablespoon of butter in a large deep-sided skillet over medium heat. Add diced onion and saute until translucent. Add garlic and saute an additional 1 minute. Season with salt and pepper.
- Add the rice to the skillet and cook an additional two minutes, until the rice begins to shine and is lightly toasted. Add lemon juice and white wine and use a wooden spoon to scrape up brown bits on the bottom of the pan.
- Ladle the warm vegetable broth over the rice that the grains are covered. Stir until it has been absorbed. Repeat this step for about 20 minutes, until rice is tender and creamy. Add the asparagus about half way through and continue stirring.
- Add one more ladle of broth, along with the asparagus, remaining butter, and half the Parmesan cheese. Stir well to combine and cream the risotto. Season with additional salt and pepper if needed.
- Top with remaining cheese and serve warm. Enjoy!
