Lemon and Asparagus Risotto
Omg, southern Ontario has had the rainiest spring on record, literally in my life time and beyond (I’d tell you the actual number but I couldn’t find it 🤔). ☔️☔️☔️☔️☔️☔️☔️☔️☔️
It feels and looks like November.
Then you enter the grocery store and the most amazing asparagus is in season ❤️
Crispy, crunchy and sweet. Absolutely delectable, and so affordable.
So while I’m feeling cold November rain in June I decided to channel comfort food from my Italian roots.
Enter risotto; creamy and soul-soothing. Risotto is considered a peasant food but you’ll find it in any fine dining restaurant. This is s great ‘method’ recipe to learn and make your own.
Lemon and Asparagus Risotto
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
Omg, southern Ontario has had the rainiest spring on record, literally in my life time and beyond (I’d tell you the actual number but I couldn’t find it 🤔). ☔️☔️☔️☔️☔️☔️☔️☔️☔️
It feels and looks like November.
Then you enter the grocery store and the most amazing asparagus is in season ❤️
Crispy, crunchy and sweet. Absolutely delectable, and so affordable.
So while I’m feeling cold November rain in June I decided to channel comfort food from my Italian roots.
Enter risotto; creamy and soul-soothing. Risotto is considered a peasant food but you’ll find it in any fine dining restaurant. This is s great ‘method’ recipe to learn and make your own.
Ingredients
6 Cups stock (sodium-reduced, I used vegetable)
1 Bunch fresh asparagus, ends trimmed and the stalks cut into thirds
½ tbsp butter
½ tbsp extra virgin olive oil
1 Small onion, diced
Salt
Pepper
The zest of one lemon
3 Cloves garlic, crushed
1 Cup Arborio rice
½ Cup white wine
2 tbsp grated Parmesan cheese, divided
The juice of one lemon
Instructions
Bring the stock to a boil and then add the asparagus and cook for 3 minutes. Use a slotted spoon to remove the asparagus pieces and set aside (no need to submerge in cold water). Leave the stock to simmer on low.
Heat the butter and oil over medium heat in a large skillet and when it’s hot add the onion season with salt and pepper.
Sauté on medium heat until the onions are soft and translucent.
Turn the heat to high on the pan and add the lemon zest, garlic and rice; mix well.
After about 30 seconds (don’t let the garlic burn) add in the wine again and mix well.
Let the alcohol cook out for about 30 seconds to a minute and then add in a ladle of the warm stock. Let this come to a boil and then drop the heat to low.
Stir the rice quite frequently because it is the mixing that releases the starch from the rice and makes the sauce rich and creamy.
Wait until the rice has absorbed the stock before you add in the next ladle; repeat this, mixing often until the rice is tender (this will take about an hour).
I personally add in another ladle of stock at this point and let it absorb because I like my risotto very creamy and tender.
Gently mix in one tbsp of the Parmesan cheese, the lemon juice and the reserved, cooked asparagus pieces.
Taste and adjust seasoning.
To serve, top with the remaining Parmesan.
Serve immediately.
Notes
- Use any (sodium-reduced) stock of your choosing.
- This is labour-intensive but this is an Italian classic for a reason
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Method: stovetop