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lemon-asparagus-risotto-recipe

Lemon Asparagus Risotto

A creamy and zesty risotto with fresh asparagus and lemon.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 1 bunch asparagus trimmed and cut into 1-inch pieces
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 0.5 cup dry white wine
  • 0.5 cup grated Parmesan cheese
  • 1 lemon zested and juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions 

  1. Heat the broth in a saucepan and keep it warm.
  2. In a large pan, heat olive oil over medium heat. Add onion and garlic, cook until softened.
  3. Add the Arborio rice and cook, stirring, until the rice is lightly toasted.
  4. Pour in the white wine and cook until it's mostly absorbed.
  5. Add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  6. When the rice is almost done, stir in the asparagus pieces.
  7. Once the rice is tender and creamy, stir in the Parmesan cheese, lemon zest, and lemon juice.
  8. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Asparagus, Lemon, Risotto
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