asparagus lemon risotto

Leftover risotto may be reheated by adding in some additional stock and stirring to incorporate into the risotto.

Asparagus Lemon Risotto

asparagus,

unsalted butter

extra virgin olive oil

onion

Arborio rice

dry white wine

vegetable stock

Parmesan

lemon

Salt and pepper

Cook the asparagus following our Perfect Asparagus recipe. Once the asparagus is cooled and drained, cut into two-inch pieces. Set aside.

In a medium, heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.

Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.

Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of vegetable stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer so the rice and stock cook together.) Add more stock ¼ cup at a time – adding more just as most but not all of the liquid is absorbed before adding in more stock.)

Cook the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Turn the heat off when the liquid is mostly absorbed, but not completely and stir in the Parmesan cheese, asparagus and lemon juice and zest. Stir to combine and add salt and pepper to taste. Remove the pan from the heat and cover – let sit for 2-3 minutes before serving.

Serve with additional lemon zest on the top if desired.

This recipe was much more work than I expected, but I was amazed at how delicious it was.   The asparagus I ordered  turned out to be pencil thin, and I cut it into much smaller pieces than called for in the recipe, and I liked it that way.  Again, it was wonderful, and my husband and son thought so too.

This is my second comment on this recipe.  After making it the first time, I decided to try to find an easier recipe, so I tried a few more that could be made in the pressure cooker.  None of them tasted as good as this one though, so I decided to come back to this one.  When I did, I was delighted to find that someone had written in the comments how to adapt this recipe to the Instant Pot. I have a Ninja Foodi, but her method worked fine for it.  I am so happy and grateful to have this very tasty recipe and not have to work so hard.

This is Sherry Fuller again.  I was about to make this recipe (by now one of my favorites) when I discovered I had accidentally forgotten to buy the vegetable broth.  I had already cooked the asparagus, cut it up, and measured all the other ingredients when I made this discovery.  I did have have some chicken broth in my pantry, so I nervously decided to use that instead.  It was still great.  I will continue to use the vegetable broth, but I now know that chicken broth can be substituted if necessary!

It was delish! I added mushrooms also. A family hit!

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