Asiago Lemon Risotto with Grilled Garlic Asparagus
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 people
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Course
Side Dish, Main Course
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Cuisine
American
Asiago Lemon Risotto with Grilled Garlic Asparagus
Description
The recipe begins by heating chicken or vegetable stock to maintain warmth for gradual risotto cooking. Arborio rice is toasted briefly with olive oil and garlic, then deglazed with dry white wine. Warm stock is added incrementally, stirred continuously to coax starches out for a creamy consistency while keeping the rice al dente.
Asiago and Parmesan cheeses are folded in near completion to enrich the risotto with a sharp, salty flavor, while lemon zest and fresh herbs provide a bright, aromatic element. Black pepper and kosher salt season the dish delicately.
Simultaneously, fresh asparagus spears are coated with olive oil and minced garlic, then grilled over high heat to achieve tender stalks with slightly charred, flavorful surfaces. A final sprinkle of Parmesan cheese enhances the asparagus with extra savory depth.
Ingredients
asiago lemon risotto
- 6 cups chicken stock or vegetable stock
- 1 tablespoon olive oil
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 ½ cups arborio rice
- ¾ cup dry white wine like sauvignon blanc
- 1 tablespoon butter unsalted
- 4 ounces Asiago cheese freshly grated
- 2 ounces Parmesan Cheese freshly grated
- 1 tablespoon lemon zest freshly grated
- ¼ cup fresh herbs such as basil, parsley, rosemary, dill or chives, chopped
grilled garlic asparagus
- 2 pounds asparagus spears
- 2 tablespoons olive oil
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- Parmesan Cheese for sprinkling
Instructions
- Preheat the grill to the highest setting for the asparagus. Place the asparagus on a baking sheet. Heat the 2 tablespoons of olive oil and minced garlic for the asparagus in a saucepan over low heat until warm. Remove from the heat and let sit until the dish is finished. I like to grill the asparagus while the risotto is cooking.
- Heat the stock in a saucepan until hot.
- In another large saucepan or pot, heat olive oil over medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
- Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
- Stir in the butter until melted. Stir in the asiago and parmesan cheese until melted. Stir in the lemon zest and herbs. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.
- While the risotto is cooking or still warm, grill the asparagus. I like to spray mine with a quick olive oil spray all over, then sprinkle with salt and pepper. Place the asparagus spears directly on the grill (in the opposite direction of how the grates run, so they don’t fall through the cracks!). Grill for 5 to 6 minutes, tossing occasionally, until the spears are slightly charred. Remove the asparagus and drizzle with the garlic olive oil. Sprinkle on parmesan.
- Serve the risotto with the asparagus spears on top. You can drizzle the entire thing with extra garlic olive oil if you wish! Fresh herbs make a nice garnish too.
User Reviews
Overall Rating
5
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