Description
This creamy Lemon Asparagus Risotto is a light and flavorful dish that brings together the freshness of asparagus with the bright, zesty notes of lemon. The tender Arborio rice absorbs the savory vegetable broth, making each bite melt in your mouth. A perfect side dish or light main course!
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 lemon, zest and juice
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a saucepan, bring the vegetable broth to a simmer.
- In a separate large skillet, melt the butter over medium heat.
- Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently.
- Slowly ladle in the warm vegetable broth, stirring constantly, and wait until it is absorbed before adding more.
- Continue adding the broth, stirring until the rice is creamy and tender, about 20 minutes.
- Stir in the asparagus, lemon zest, lemon juice, and Parmesan cheese.
- Cook for an additional 5 minutes, until the asparagus is tender and the flavors have melded together.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a richer flavor, you can replace some of the vegetable broth with white wine when adding the liquid.
- If you prefer a vegetarian dish, ensure your vegetable broth is truly vegetarian (some broths may contain meat-based flavoring).
- For extra creaminess, you can stir in more butter or a splash of cream towards the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes