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Lemon Asparagus Risotto

April 1, 2016 by Angela LeMoine 10 Comments

Lemon Asparagus Risotto | LeMoine Family Kitchen . Easy and elegant dish with great spring flavors! Its asparagus season and this is a delicious side dish or main course.

Springtime means is asparagus season! Asparagus and lemon is a great fresh combo and that paired with creamy risotto is so good! This Lemon Asparagus Risotto is absolutely delicious and actually pretty darn easy too with a little patience! Risotto is such a beautiful and elegant dish, an Italian classic. Risotto can be super versatile too and can work year round with any number of flavor combinations like my Corn & Chive Risotto or Mushroom Risotto! This dish would make for a great side dish or as the main course. 

Lemon Asparagus Risotto | LeMoine Family Kitchen . Easy and elegant dish with great spring flavors! Its asparagus season and this is a delicious side dish or main course.

The trick to a good risotto is patience. The arborio rice needs to cook slowly, adding just a ladle of broth at a time to develop the starch. This is what gives you a creamy risotto in the end. You start with shallot and garlic in some olive oil. Then you add in the arborio rice, stir it around until the grains become slightly translucent. That means they are ready for the liquid. You can add in white wine to add another layer of flavor but it is optional. You can do just broth and the flavor is still AMAZING! I add the asparagus towards the end of the cooking time so they don’t overcook and become stringy. At the very end you simply shut the heat, stir in grated pecorino and lemon zest to finish it off.

Lemon Asparagus Risotto | LeMoine Family Kitchen . Easy and elegant dish with great spring flavors! Its asparagus season and this is a delicious side dish or main course.

Print
Lemon Asparagus Risotto
Author: Angela LeMoine
 
Ingredients
  • 5-6 cloves garlic, rough chop
  • 1 large shallot, rough chop
  • ⅓ cup olive oil
  • 1½ cups arborio rice
  • 1 cup white wine {optional}
  • 5 cups vegetable or chicken broth {slightly warm}
  • 1 bunch asparagus, cut into bite size pieces
  • ½ cup pecorino
  • zest of 2 large lemons
Instructions
  1. In a large skillet, over medium low heat, add the oil, garlic and shallot. Cook until softened.
  2. Stir in the arborio rice, stir and cook until the grains are translucent in the center.
  3. Stir in the white wine and allow to reduce down and get fully absorbed. {You can skip the wine if you prefer}
  4. Stir in a ladle full of broth at a time, stirring frequently until each ladle in absorbed then add the next.
  5. Once you are down to about 1½ - 2 cups of broth go ahead and add in the asparagus and continue cooking until all the broth is used.
  6. Shut the heat and stir in the pecorino cheese and lemon zest.
  7. Garnish with additional cheese and zest if you'd like. Serve immediately.
3.5.3208

 

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Filed Under: Dinner, Pasta, Vegetarian Tagged With: asparagus, dinner, lemon, risotto, side dish

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Reader Interactions

Comments

  1. KC the Kitchen Chopper

    April 1, 2016 at 7:02 pm

    Spring in a bowl…I’m in!

    Reply
  2. Skinny Kitchen (@skinnykitchen)

    April 2, 2016 at 12:59 am

    What a lovely spring dish Angela!

    Reply
    • Angela LeMoine

      April 4, 2016 at 12:38 pm

      Much thanks Nancy!

      Reply
  3. pattyanderson54p

    April 2, 2016 at 7:42 am

    I love a good risotto. This sounds like one I would enjoy.

    Reply
    • Angela LeMoine

      April 4, 2016 at 10:57 am

      Thank you Patty! Its very delicious! Enjoy!

      Reply
  4. Karen Grosz

    April 2, 2016 at 11:17 pm

    I love risotto. Thanks for sharing on Let’s Get Real Friday Link Party.

    Reply
    • Angela LeMoine

      April 4, 2016 at 10:57 am

      Me too. Thanks so much for stopping by to check it out! Enjoy!

      Reply
  5. mealplanmaven

    April 12, 2016 at 12:11 pm

    What a pretty spring dish Angela! And a perfect choice for a Mother’s Day dinner or brunch!

    Reply
    • Angela LeMoine

      April 12, 2016 at 1:00 pm

      Thank you so much Linda!

      Reply

Trackbacks

  1. Roasted Lemon Oregano Chicken - LeMoine Family Kitchen says:
    November 13, 2016 at 3:51 pm

    […] am sort of obsessed with lemons. Whether its a wedge in my water, in my Lemon Asparagus Risotto, or my Meyer Lemon Blueberry Cheesecake I really love lemon! To me, lemon and chicken pair […]

    Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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