Why is risotto such a hot topic, you may ask? Well, unlike other rice dishes that lazily sit in water, risotto is a star that demands the spotlight. Slow-cooked with small liquid additions, it teases out the rice's innermost starches, creating a silky sauce that envelops each grain like a warm embrace.
Texture is key. A proper risotto should be all'onda, or "wave-like" in Italian, meaning it's creamy like porridge, but the grains remain firm and defined. For the ultimate comfort food experience, a good risotto is a must-try.
Our Asparagus and Lemon Risotto is a timeless classic that marries the delicate essence of asparagus with the zingy brightness of lemon. It's a delicious and satisfying meal that's perfect for spring or when you want a light yet hearty dish. Enjoy it as a main course or a side dish; every foodie needs to savor this recipe.
Lemon Asparagus Risotto
Selo Olive Oil
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 5 cups chicken or vegetable broth
2 tbsp Croatian extra virgin olive oil
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- In a medium saucepan, bring the broth to a simmer over low heat.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the Arborio rice to the pot and stir to coat with the oil. Cook for 1-2 minutes until the rice is slightly translucent.
- Add the white wine to the pot and stir until it is absorbed by the rice.
- Add 1/2 cup of the warm broth to the pot and stir until it is absorbed by the rice. Repeat this process, adding 1/2 cup of broth at a time and stirring constantly until the rice is tender and creamy, about 20-25 minutes.
- While the risotto is cooking, blanch the asparagus in a pot of boiling salted water for 2-3 minutes, until tender-crisp. Drain the asparagus and transfer to a bowl of ice water to cool. Drain and set aside.
- Once the risotto is tender and creamy, remove from the heat and stir in the lemon zest, lemon juice, Parmesan cheese, and asparagus.
- Season with salt and pepper to taste.
- Let the risotto rest for a few minutes before serving to allow the flavors to meld together. Serve hot, garnished with additional Parmesan cheese if desired.
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