Springtime Asparagus and Lemon Risotto

If you're looking for a fresh and vibrant dish that will help you transition into the warmer months, then try this Springtime Asparagus and Lemon Risotto. The risotto is elevated with the addition of fresh asparagus, zesty lemon, and creamy Parmesan cheese. It's the perfect dish for dinner parties, date nights, or just a cozy evening at home.

Ingredients

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 5-6 cups vegetable broth
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 lemons, zested and juiced
• Salt and pepper to taste

Instructions

1. In a large saucepan, bring the vegetable broth to a simmer over medium heat.
2. In a separate large pan, heat olive oil and butter over medium heat.
3. Add onions and garlic to the pan, and sauté until onions are translucent.
4. Stir in the Arborio rice and sauté until the rice is well coated with the butter and onion mixture.
5. Pour in the white wine, stirring constantly until it is absorbed into the rice.
6. Begin adding the hot vegetable broth, 1 cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
7. After adding the 4th cup of vegetable broth, stir in the asparagus pieces.
8. Keep stirring and adding broth until the risotto is cooked al dente, about 20-25 minutes.
9. Remove from heat and stir in the Parmesan cheese, lemon zest, lemon juice, salt, and pepper.
10. Serve immediately, garnished with additional Parmesan cheese and chopped fresh parsley if desired.

Flavor profile

This Springtime Asparagus and Lemon Risotto is packed with fresh and zesty flavor. The creaminess of the Parmesan cheese is balanced by the tartness of the lemon zest and juice. The asparagus adds a crispy texture and earthy flavor. Overall, this dish is a perfect addition to your springtime meal repertoire!