Spring Asparagus Risotto
Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.
Foto: Skinnytaste
Ingredients
- 4 1/2 cups low-sodium chicken or vegetable broth
- 2 tsp olive oil
- 1/3 cup shallots (chopped)
- 1 cup arborio rice
- 2 oz dry white wine
- 3/4 lb thin asparagus spears (tough ends trimmed, cut 2-inches long)
- 1 -2 tsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmigiano-Reggiano (plus more for serving)
- salt and fresh cracked pepper (to taste)
- 1 tsp grated lemon zest for garnish
Steps
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In a large saucepan, heat broth over medium-high heat.
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When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
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In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
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Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
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Add the wine and stir until it is absorbed.
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Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
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Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
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Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
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When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
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Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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