Lemon Risotto with Asparagus

Name: Lemon Risotto with Asparagus
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb asparagus; 1 small onion; 1 large shallot; 1 Tbsp olive oil; 1 Tbsp butter; 1 cup arborio rice; the juice and zest of 1 lemon; 1/3 cup marsala wine; 4 cups chicken stock; 2 cups water; pinch saffron; 2-3 oz mascarpone cheese; 1/2 cup shredded Asiago cheese; 1/ 3 cup crumbled gorgonzola cheese; fresh thyme sprigs; salt and fresh pepper

User Reviews

4.3

27 reviews

Good

Cook Time
mins
Total Time
40 mins
Servings
4 servings
Calories
807 kcal
Course
Dinner
Cuisine
Italian-American Fussion

Lemon Risotto with Asparagus

Julie Valencia

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Lemon Risotto with Asparagus is a luxe Italian recipe enriched with three cheeses!

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Ingredients

Servings

1 lb asparagus
1 small onion minced
1 large shallot minced
1 Tbsp olive oil
1 Tbsp butter
1 cup arborio rice
the juice and zest of 1 lemon
1/3 cup marsala wine or any dry white wine
4 cups chicken stock
2 cups water
pinch saffron
2-3 oz mascarpone cheese
1/2 cup shredded Asiago cheese
1/ 3 cup crumbled gorgonzola cheese
fresh thyme sprigs
salt and fresh pepper

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Instructions

Set oven to 450F
Wash and trim the bottom third off the asparagus. Lay it out on a baking sheet and drizzle with olive oil. Roll the asparagus in the oil to coat. Roast in the pre-heated oven for 5 minutes. You can also use a grill, or the broiler. Just don't overcook it. Remove to a cutting board and slice on a diagonal into bite sized pieces. Set aside.
In a small saucepan heat the stock and water to a simmer. Add in the saffron threads. Keep it hot on the stove.
In a heavy wide bottomed pot, heat the olive oil and butter over medium heat. Saute the onion and shallot for about 5 minutes until translucent, do not brown.
Add in the rice and stir to coat the rice with the oil and butter. Cook for a minute or two.
Add in the lemon juice and stir until absorbed.
Add in the wine and stir till absorbed.
Using a large ladle or a cup measure, scoop about 2/3 cup hot stock into the rice and stir until it is almost completely absorbed. Make sure you have the heat on high enough so that the slow simmer never stops, but not so high that the rice sticks.
Continue adding the broth as soon as the previous cup has been absorbed, when you can drag the spoon along the bottom of the pan and the rice parts with no thin liquid immediately filling in the gap.
When you start to get toward the end of the broth, taste the rice to see how much longer it needs. Just like with pasta, you want it al dente...not mushy. I usually have about a cup of broth leftover. This will usually take about 35-40 minutes, give or take.
At the end, turn off the heat, add the cheeses and the asparagus. Gently strip the leaves from several sprigs of fresh thyme and add in as well. Stir to combine and melt the cheeses, Check your seasonings, add more salt and pepper if needed. If the cheese has absorbed liquid and the risotto is dry, add a bit more broth. I like to serve my risotto a little on the wet side, in shallow bowls. It tends to thicken as it sits. Garnish with thyme and lemon zest.

Nutrition Information

Show Details

Calories 807kcal (40%) Carbohydrates 63g (21%) Protein 36g (72%) Fat 44g (68%) Saturated Fat 25g (125%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 101mg (34%) Sodium 1561mg (65%) Potassium 850mg (24%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 1901IU (38%) Vitamin C 23mg (26%) Calcium 671mg (67%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 807 kcal

% Daily Value*

Calories	807kcal	40%
Carbohydrates	63g	21%
Protein	36g	72%
Fat	44g	68%
Saturated Fat	25g	125%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.1g	5%
Cholesterol	101mg	34%
Sodium	1561mg	65%
Potassium	850mg	18%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	1901IU	38%
Vitamin C	23mg	26%
Calcium	671mg	67%
Iron	6mg	33%