Asparagus & Lemon Risotto
Asparagus & Lemon Risotto
Ingredients:
5 cups vegetable stock
4 Tbsp olive oil, divided
1 small yellow onion, finely chopped
1 cup Arborio rice
1 clove garlic, minced
¼ tsp salt
¼ tsp ground black pepper
½ cup dry white wine
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 Tbsp fresh lemon juice
1 tsp lemon zest
¾ cup fresh flat-leaf parsley, chopped, plus more for garnish
¼ cup Parmesan cheese, grated
Instructions:
In a medium pot, bring stock to a simmer over medium heat.
In a separate medium pot, heat 2 tablespoons olive oil over medium heat and cook onion until soft, about 6 minutes. Add rice, garlic and salt and pepper, and cook for 2 minutes. Stir in the wine and cook for 5 minutes stirring constantly, until the liquid has evaporated.
Pour in ½ cup of the hot stock and cook, stirring frequently, until absorbed. Continue pouring in ½ cup stock and stirring until the rice is al dente and the sauce creamy. Add the asparagus with the last ½ cup of stock to cook for about 5 minutes.
Remove from heat, stir in lemon juice and zest, parsley, cheese and remaining 2 tablespoons olive oil. Season with additional salt and pepper if desired. Garnish with chopped parsley.