Lemon Asparagus Risotto (Print)

Soft risotto with tangy lemon, asparagus, and parmesan cheese.

# Ingredients:

→ Seasonings & Dairy

01 - 1 tsp olive oil
02 - 1 lemon, juice and zest
03 - Salt and black pepper
04 - 2 tbsp butter
05 - 1 cup parmesan cheese

→ Vegetables

06 - 4 cloves garlic, chopped finely
07 - 1 lb asparagus
08 - 2 shallots, diced

→ Base

09 - 1 cup white wine
10 - 2 cups Arborio rice
11 - 6-8 cups stock or broth

# Steps:

01 - Warm up the stock in a pot. Keep it over low heat so it stays hot.
02 - Toss asparagus with pepper, olive oil, some zest, and salt. Roast it in the oven at 400°F for 10–15 minutes.
03 - Melt butter in a pan and stir in garlic and shallots. Add rice, toast it for a bit, and then pour in the wine until it evaporates.
04 - Spoon in warm stock a little at a time, stirring until absorbed before adding more.
05 - Mix in lemon juice, parmesan, and asparagus. Add salt and pepper to your liking.

# Notes:

01 - Tastes best freshly made
02 - Don’t overcook the asparagus
03 - Pick a decent quality wine

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