Asparagus and Lemon Risotto
Ah, the asparagus and lemon risotto! A dish that breathes Italian spring in every bite. Imagine creamy rice enveloping tender asparagus pieces, elevated by the freshness of lemon. It's a journey to Lombardy, where the simplicity of ingredients becomes a symphony of flavors. You'll love making this risotto for a dinner with friends or a weekday meal: it's quick, vegetarian, and so comforting. Let yourself be guided by the aroma of asparagus and lemon, and you'll get a dish worthy of the best trattorias.
Ingredients
- arborio rice300 g
- green asparagus300 g
- vegetable broth800 ml
- onion1
- lemon1
- grated parmesan60 g
- olive oil2 tablespoons
- butter20 g
- saltto taste
- pepperto taste
Instructions
- 1
Cut the asparagus tips and blanch them for 2 minutes in salted boiling water, then cool. Cut the rest of the stems into small pieces.
- 2
In a large pot, sauté the chopped onion in olive oil until translucent. Add the rice and stir for 1 minute until it becomes glossy.
- 3
Add the hot broth one ladle at a time, stirring constantly, waiting for each ladle to be absorbed before adding the next. After 15 minutes, add the asparagus pieces.
- 4
Continue cooking until the rice is creamy and al dente (about 20-25 minutes total). Remove from heat, stir in butter, parmesan, lemon zest and juice. Season with salt and pepper.
- 5
Serve immediately, garnishing with the blanched asparagus tips and a little extra grated parmesan.
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