Looking for a delicious and comforting meal that is perfect for the spring season? Look no further than this Lemon Asparagus Risotto recipe! This creamy and tangy risotto is loaded with tender asparagus spears and flavored with the bright, fresh taste of lemon. Whether you're cooking for a family dinner or entertaining guests, this dish is sure to impress.
1 pound asparagus, trimmed and cut into bite-sized pieces
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup white wine
3 cups chicken or vegetable broth
1/2 cup freshly grated Parmesan cheese
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
Salt and pepper to taste
Preheat the oven to 400°F. Arrange the asparagus on a baking sheet and toss with olive oil. Season with salt and pepper and roast for 10-15 minutes, or until tender and slightly charred. Set aside.
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the Arborio rice and stir until coated with oil and lightly toasted, about 2 minutes.
Pour in the white wine and stir until it has been absorbed by the rice.
Add the chicken or vegetable broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
Once the rice is tender and the mixture is creamy, stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
Stir in the roasted asparagus and serve immediately, garnished with additional Parmesan cheese and lemon zest, if desired.