This zesty lemon asparagus risotto recipe will impress your guests
Risotto, a northern Italian rice dish, has been warming plates and hearts with its creamy texture since the 16th century. This vegetarian twist on the classic incorporates the fresh flavors of lemon and asparagus, making it a perfect spring meal. With no eggs or meat involved, this lemon asparagus risotto is both hearty and refreshing. Let's get cooking!
Gather the following ingredients
To prepare this dish, you will need one cup of Arborio rice, two tablespoons of olive oil, one small diced onion, three cups of vegetable broth, one pound of asparagus (trimmed and cut into pieces), zest and juice of one lemon, half a cup of grated Parmesan cheese (optional for vegans), salt to taste, and freshly ground black pepper.
Prepare your asparagus
Start by blanching asparagus in boiling water for two to three minutes until they turn bright green and tender-crisp. Immediately immerse them in ice water to halt cooking, which preserves their vivid color and firm texture. Once cooled, drain the asparagus thoroughly. These blanched pieces are then set aside, ready to be folded into the risotto during the final steps of preparation.
Saute onions
Heat two tablespoons of olive oil in a large pan over medium heat. Add the diced onion and saute, stirring occasionally. The goal is to achieve a translucent look without browning, which typically takes around five minutes. This crucial step forms the flavor base that will infuse the risotto with a delicate, savory note, setting the stage for the addition of other ingredients.
Cook the rice
Add the Arborio rice to the pan with the translucent onions. Stirring without pause, ensure each rice grain is slick with olive oil. Continue for about two minutes until grains start showing a translucent outline yet remain opaque at the center. This step is essential, as it initiates the process that results in risotto's characteristic creaminess as cooking progresses.
Simmer and stir
Add one cup of vegetable broth to the rice, covering it. Reduce heat to maintain a simmer, stirring often until the liquid is absorbed. Continue adding broth, one cup at a time, and stir frequently. This should be done for about 18 to 20 minutes or until the rice is tender yet firm to the bite, known as al dente.
Add asparagus and lemon
As the last cup of broth is added, also fold in the prepped asparagus and the zest of one lemon. Pour in the lemon juice for a tangy twist. Stir everything gently, ensuring that the asparagus and lemon are evenly distributed throughout the creamy rice. This step is crucial to maintain the risotto's smooth consistency while blending all the flavors together harmoniously.
Final touches
When the rice is tender yet firm to the bite, or al dente, and all broth is absorbed, remove from heat. Optionally stir in Parmesan until it melts for added richness — vegans can leave this out or use a vegan cheese alternative. Season with salt and pepper to your preference. Serve this warm, creamy risotto, now perfectly infused with lemon and asparagus flavors.
