Lemon Asparagus Risotto

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

ASPARAGUS:
  • 1 pound/500 g asparagus
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
    RISOTTO:
    • 1 liter/4 cups chicken stock
    • 3 tablespoons butter
    • 1 little onion, minced
    • 1 shallot, minced, optional
    • 1 cup/250 g risotto
    • 1/2/125 dry white wine
    • Zest of 1 lemon
    • 1/3 cup/40 g grated Parmesan
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    Directions

    For the asparagus: Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a saute pan. Add the stem pieces and cook 5 minutes. Add the garlic and then the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of fresh rosemary to the dish with the garlic and asparagus tips, then remove it at the end)

    For the risotto: On a separate burner, in a pot, bring the chicken stock to a simmer. Heat 2 tablespoons of the butter in a saucepan and cook the onions and shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue one ladle at a time, until the rice is tender and creamy, about 30 minutes.

    To serve: Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest and half the cheese. Taste and adjust the seasoning. Spoon the risotto into bowls and scatter over the remaining cheese.

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    4

    Newest Ratings and Reviews

    Read all 3 reviews

    • on August 06, 2013

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      This was my first time eating and making Risotto. One problem I had with the recipe was that I didn’t know how high the heat should be when I was cooking the rice. I cooked it on med high heat and I ran out of stock long before my risotto was cooked, so I just added water until the rice was done. Next time maybe I will cook the rice on low heat. Anyway I thought the end result was delicious, although my kids and husband didn’t care for it.

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    • on November 04, 2012

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      This recipe is outstanding! I randomly caught this episode on a Saturday afternoon, and my hubby-to-be and I immediately went to the store for asparagus and risotto. It's a little tricky if you only follow the recipe and have never made risotto before, but the final product is warm, deliciously filled with lemon, and the perfect bite from the asparagus.

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    • on June 10, 2012

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      Another fantastic recipe from Laura! The creaminess of the risotto is a nice compliment to the asparagus and the lemon zest really gives this dish a brightness that you do not get typically with the more savory risotto's! A definite addition to my summertime repertoire! Merci!!

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