Lemon Asparagus Risotto
Ingredients
5-6 cloves garlic, rough chop
1 large shallot, rough chop
⅓ cup olive oil
1½ cups arborio rice
1 cup white wine {optional}
5 cups vegetable or chicken broth {slightly warm}
1 bunch asparagus, cut into bite size pieces
½ cup pecorino
zest of 2 large lemons
Preparation
1
In a large skillet, over medium low heat, add the oil, garlic and shallot. Cook until softened.
2
Stir in the arborio rice, stir and cook until the grains are translucent in the center.
3
Stir in the white wine and allow to reduce down and get fully absorbed. {You can skip the wine if you prefer}
4
Stir in a ladle full of broth at a time, stirring frequently until each ladle in absorbed then add the next.
5
Once you are down to about 1½ - 2 cups of broth go ahead and add in the asparagus and continue cooking until all the broth is used.
6
Shut the heat and stir in the pecorino cheese and lemon zest.
7
Garnish with additional cheese and zest if you'd like. Serve immediately.
.
About
Springtime means is asparagus season! Asparagus and lemon is a great fresh combo and that paired with creamy risotto is so good! This Lemon Asparagus Risotto is absolutely delicious and actually pretty darn easy too with a little patience! Risotto is such a beautiful and elegant dish, an Italian classic.
Added:
Thursday, April 7, 2016 - 7:59am
