Lemon Asparagus Risotto
  • 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
  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.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/04/lemon-asparagus-risotto/