Lemon Asparagus Risotto
An easy spring risotto that can serve 4-6 as a side dish or 2 generous main dishes. If you love lemon and want to add more, peel and cut sections of 1 lemon (supremes) and half them, then stir them in 5 minutes before the end of cooking time.
Total Time 35 minutes
Servings 4 servings
Ingredients
- 1 Tbsp Olive Oil
- 1 medium Shallot, finely diced
- 1 clove Garlic, minced
- 1 c Arborio Rice (or other short grain rice)
- 1/4 c Dry White Wine
- 1 Bay Leaf
- 3 1/2 c Vegetable Stock, heated
- 1 Lemon, zest and juice
- 2 c Asparagus, cut into 1 inch pieces
- 1/4 c Parley, finely chopped
- 1/4 c Chives, finely chopped
- 1/2 c Parmesan Cheese, grated
- c Heavy Cream
- Salt and Pepper
Instructions
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In a large pan with high sides heat olive oil on medium low, add shallot and garlic and cook gently until translucent.
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Stir in rice, wine and bay leaf.
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Start adding in stock 1/2 c at a time stirring every few minutes and adding more stock as it becomes absorbed.
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After 20 minutes when the rice is nearly done, add in the lemon zest, juice, asparagus and herbs and stir gently.
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Add in parmesan and cream and cook, stirring gently 5 more minutes and season with salt and pepper to taste.
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Serve in bowls and garnish with chives and more freshly grated parmesan cheese and pepper