Description
A creamy and flavorful lemon asparagus risotto.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat the vegetable broth in a pot and keep it warm.
- In a separate pan, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add Arborio rice, stirring for 2 minutes.
- Pour in white wine, stirring until absorbed.
- Add warm broth one ladle at a time, stirring constantly.
- After 15 minutes, add chopped asparagus.
- Continue adding broth until rice is creamy and al dente.
- Stir in lemon juice and Parmesan cheese.
- Season with salt and pepper.
- Serve warm.
Notes
- Use fresh asparagus for best flavor.
- Adjust lemon juice to taste.
- Vegetarian option: omit Parmesan cheese or use a substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: lemon asparagus risotto