Spring Asparagus Risotto
User Reviews
4.8
Spring Asparagus Risotto
Description
This Spring Asparagus Risotto begins by heating low-sodium chicken or vegetable broth, maintaining it at a gentle simmer. Olive oil is warmed in a separate pan to sauté shallots until translucent. Arborio rice is added and toasted lightly before incorporating dry white wine, which is stirred until absorbed. Ladle by ladle, simmering broth is added progressively, allowing the rice to release starch and become creamy while remaining slightly firm at the center.
Near the end of cooking, fresh asparagus cut into 2-inch pieces is added, finishing in the final minutes to retain some texture. Once the liquid is absorbed and the rice is tender, lemon juice, chopped parsley, and grated Parmigiano-Reggiano cheese are stirred in to enrich and brighten the dish.
The risotto serves as a fresh spring dinner, with the lemon zest garnish adding an aromatic lift. Serving immediately preserves its creamy texture and lively flavors.
Ingredients
- 4 1/2 cups chicken broth low-sodium, or vegetable broth
- 2 tsp olive oil
- 1/3 cup shallot chopped
- 1 cup arborio rice
- 2 oz white wine dry
- 3/4 lb asparagus tough ends trimmed, cut 2-inches long, thin spears
- 1-2 tsp lemon juice fresh
- 1/4 cup parsley chopped, fresh
- 1/4 cup Parmigiano-Reggiano cheese plus more for serving, freshly grated
- salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
- 1 tsp lemon grated zest, for garnish
Instructions
- In a large saucepan, heat broth over medium-high heat.
- When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
- Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
- Add the wine and stir until it is absorbed.
- Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
- Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
- When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
- Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
Notes
- This risotto recipe yields over 4 cups, making it suitable for multiple servings.
- Nutrition information for asparagus is provided by Heather K Jones, RD, emphasizing the dish's fresh vegetable content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1generous cup as a main | |
| Calories | 255kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 5mg | 2% |
| Sodium | 630mg | 26% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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