I'm a big fan of mushroom risotto—it's one of my go-to dishes when I want something rich and comforting. However, I thought it might be fun to switch things up a bit with asparagus coming into season. Asparagus adds a lovely, fresh crunch that lightens the dish, making it perfect for spring evenings.
Asparagus isn't just delicious; it's also packed with good-for-you nutrients. It's a great source of fibre, folate, vitamins A, C, E, and K, and even has trace minerals that can boost your mood. This green veggie is low in calories but high in antioxidants, making it a great choice for anyone looking to maintain a healthy diet.
So, grab your apron and let's get cooking.
Asparagus and Lemon Risotto
(Serves 4-6)
Ingredients:
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp olive oil
• 4 -6 cups chicken or vegetable broth
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1/2 cup dry white wine (optional) or use white wine vinegar as a substitute
• Zest and juice of 1 lemon
• 1/3 to 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 3 tbsp butter
• Fresh parsley, chopped (for garnish)
Directions:
1. Boil a pot of salted water, cook the asparagus for 2-3 minutes until tender yet crisp, drain, and shock in ice water. Drain again and set aside.
2. Keep the broth warm in a separate saucepan over low heat.
3. Heat olive oil in a large pan, add onion, and sauté until translucent.
4. Add rice to the onions, stirring until the grains are well-coated and slightly translucent at the edges.
5. If using wine or white wine vinegar, add it now and stir until it's mostly absorbed. If not using wine, continue with the broth.
6. Add warm broth gradually, allowing each ladle to be absorbed before adding the next, until the rice is creamy and just tender.
7. Stir in lemon zest, juice, and the prepared asparagus.
8. Remove from heat, stir in Parmesan and butter, season with salt and pepper, and garnish with parsley.
This Asparagus and Lemon Risotto is a fantastic way to welcome the warmth of spring into your kitchen. It's not only a delicious twist on classic comfort food but also incorporates the nutritional powerhouse that is asparagus.
Have you tried making risotto with different spring vegetables? What are your favourites? Share your thoughts in the comments below, and if you're looking for more healthy and flavourful recipes, don't forget to sign up for my newsletter for the latest updates!
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