Lemon Asparagus Risotto
A creamy and zesty risotto with fresh asparagus and lemon.
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Main Ingredients
- 1 cup Arborio rice
- 1 bunch Asparagus trimmed and cut into 1-inch pieces
- 1 Lemon zested and juiced
- 4 cups Vegetable broth kept warm
- 1 cup Parmesan cheese grated
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 2 tablespoon Olive oil
- to taste Salt and pepper
Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and cook until softened.
Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth.
After about 15 minutes, add the asparagus pieces. Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes total.
Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste.
Serve hot, garnished with extra Parmesan cheese if desired.
Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 700mg | Potassium: 300mg | Fiber: 4g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg
Asparagus, Lemon, Risotto