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Side Dishes » Asparagus and Lemon Risotto

Asparagus and Lemon Risotto

by Lynne Webb on April 16, 2015 (Updated August 17, 2021) // Leave a Comment

A one-dish, meatless meal of rich, creamy risotto flavored with a puree of asparagus, fresh lemon, olive oil, and a bit of garlic.
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Asparagus and Lemon Risotto

Risotto is a great ingredient to keep on hand in your pantry because its rich and creamy texture is the perfect basis for a wide variety of satisfying, one-dish meals.

In this recipe we’ve combined our basic risotto with asparagus, a whole lemon (peel and all), olive oil and a little garlic to make a fresh-flavored, spring-inspired dish. Serve with a salad of field greens dressed with a white wine vinaigrette to round out the meal.

Asparagus and Lemon Risotto

Asparagus and Lemon Risotto

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A one-dish, meatless meal of rich, creamy risotto flavored with a puree of asparagus, fresh lemon, olive oil, and a bit of garlic.
Yield: 6 servings
Prep Time: 10 mins
Cook Time : 35 mins
Total Time : 45 mins
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Ingredients 

  • 1 lb asparagus
  • 1 whole lemon, preferably organic, scrubbed
  • 5 tablespoons extra virgin olive oil, divided
  • 3 tablespoons water
  • 1 lb arborio rice
  • 1 large shallot, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/2 cup dry white wine
  • 4-1/2 to 5 cups low-sodium chicken broth
  • Salt and freshly ground black pepper

Instructions 

  • Bring a large pot of salted water to a boil for blanching the asparagus, fill a bowl with ice water and set aside.
  • Rinse the asparagus and trim and discard the tough ends. Remove the tips and reserve for finishing the dish. Chop the remaining asparagus stems into 1-1/2-inch pieces and drop them into the boiling water. Cook until bright green and crisp-tender, 3 to 4 minutes, then drain and quickly transfer to the bowl of ice water to stop the cooking process. Drain again and place the stems in the work bowl of a food processor. Pulse on and off until the mixture is puréed (small chunks are okay). Transfer to a bowl and set aside.
  • Using a paring knife or vegetable peeler, remove the peel from the lemon, leaving as much of the white pith as possible on the fruit. Add the peel to the work bowl of the food processor. Slice the lemon in half crosswise and remove as many seeds as possible, then using a spoon, scoop the segments into the processor. All that should be remaining of the lemon is the thick white pith, which can be discarded. Add 3 tablespoons of the olive oil, the water and a little salt and pepper to the processor. Pulse until the mixture is pureed (small pieces of lemon peel are okay). Add the mixture to the asparagus purée and set aside.
  • In a large pan, bring 4-1/2 cups of the chicken broth to a slow simmer over medium heat.
  • In a separate saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the shallot and sauté until soft and translucent, 2 minutes. Add the garlic and sauté 1 minute longer. Add the rice to the pan and stir to coat with the oil. Cook for 1 minute, add the wine, bring to a simmer then add 1/2 cup of the hot broth.
  • Continue cooking, stirring constantly, until the broth has been completely absorbed. Keep adding broth in 1/2 cup increments, allowing each addition to be absorbed before adding more (see tip below). You’ll need to stir continually while the risotto cooks and season to taste with salt and pepper as you go along. Cooking time is approximately 18 to 20 minutes, but start tasting after about 15 minutes and stop adding broth when you’re happy with the texture. Remember that unlike most other varieties of rice, arborio will always be somewhat firm to the bite.
  • Stir in the reserved asparagus and lemon purée and cook for 1 minute. Add the reserved asparagus tips and cook for 1 minute longer. To serve, plate individual servings and top with grated Parmigiana-Reggiano cheese.

Recipe Notes

Risotto Cooking Tip:

As rotto cooks and the exterior starch begins to break down, it's sometimes hard to determine when the last broth addition has been fully absorbed.
The easiest way to tell is to drag a wooden spoon across the bottom of the pan to make a "path."
If the bottom of the pan remains visible for a second or two as you draw the spoon across, the broth has been absorbed. If it fills in immediately behind your spoon, you need to cook a little longer before adding more liquid.

Nutrition Information

Nutrition Facts
Asparagus and Lemon Risotto
Amount per Serving
Calories
385
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
13
g
Sodium
 
333
mg
14
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Vegetarian
 | 
Cuisine: Italian

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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