Asparagus Lemon Risotto (Print Version)
# Ingredients:
→ Risotto Base
01 -
1 tablespoon unsalted butter
02 -
1 tablespoon extra virgin olive oil
03 -
1/2 cup diced onion
04 -
1 cup Arborio rice
05 -
1/2 cup dry white wine (preferably chardonnay)
06 -
3 1/2 cups vegetable stock
→ Main Ingredients
07 -
1 bunch of asparagus, cut into 5cm pieces
08 -
1/2 cup grated Parmesan cheese
09 -
Juice and zest from one large lemon
10 -
Salt and pepper to taste
→ Garnish
11 -
Additional lemon zest (optional)
# Instructions:
01 -
Cook asparagus until tender-crisp. Once cooled and drained, cut into five-centimeter pieces. Set aside.
02 -
In a medium, heavy-bottomed saucepan, melt butter and olive oil together over medium-high heat. Add diced onion and sauté for 5 minutes, until translucent.
03 -
Add Arborio rice, stirring frequently for 2-3 minutes until just starting to turn lightly golden.
04 -
Quickly pour in white wine and allow the liquid to boil and be absorbed into the rice.
05 -
Pour in 60ml of vegetable stock to the rice, stirring constantly. Maintain a medium simmer, adding more stock 60ml at a time – adding more as most but not all of the liquid is absorbed.
06 -
Continue cooking rice and stock in this manner for approximately 25 minutes or until rice is tender but not mushy.
07 -
Turn off heat when liquid is mostly but not completely absorbed. Stir in Parmesan cheese, asparagus, lemon juice and zest. Add salt and pepper to taste.
08 -
Remove pan from heat and cover, allowing risotto to rest for 2-3 minutes before serving.
09 -
Plate risotto and garnish with additional lemon zest if desired.
# Notes:
01 -
For best results, ensure stock is kept warm throughout the cooking process.
02 -
The risotto should maintain a creamy consistency - if it becomes too thick, add a splash more stock.