Description
Asparagus risotto with lemon is the perfect recipe for every day. The freshness and amazing taste of asparagus make this vegetarian asparagus risotto truly exceptional.
Ingredients
Scale
- 300g fresh green asparagus
- 1 1/2 cup (230g) arborio rice
- 2 tbsp of olive oil
- 1 yellow onion
- 2 cloves of garlic
- 5 cups (1 L) vegetable broth
- 1 cup (70g) parmesan
- 3 tbsp butter
- 1 lemon
- 2 tsp oregano
- 1/2 tsp of white pepper
Instructions
- Rinse the asparagus and remove the woody ends. Cut off the flowery ends from the other side. But don’t throw them away! You will use them later.
- Heat the olive oil in a pot or a large pan and add the chopped onion. Sautée for a couple of minutes and then add the finely chopped garlic and asparagus.
- Season with white pepper and oregano. Stir and add the rice. When the rice starts sticking to the bottom of the pan after about a minute, add butter and some lemon juice (and/or white wine).
- Now gradually add the vegetable broth heated in a separate pot. Squeeze a little bit of lemon juice into your risotto. Each time the rice absorbs the broth, add another ladle. Risotto should always be a little liquidy and runny when cooking.
- Remember to mix everything well repeatedly. After about 15 minutes of adding the broth and stirring, the risotto should be almost done (al dente). Add your asparagus florets when almost finished.
- Finally, add freshly grated Parmesan cheese and mix well. Serve with a knob of butter and extra cheese.
Notes
Never wash the risotto rice. The presence of starch is very important for creamy risotto.
Always use a wooden spoon when cooking risotto.
You do not need to add any salt, as ingredients such as broth and parmesan are quite salty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings , Amount per serving:
- Calories: 519
- Sugar: 4g
- Sodium: 1050mg
- Fat: 22,9g
- Saturated Fat: 10.5g
- Carbohydrates: 57.4g
- Fiber: 4.6g
- Protein: 17.1g
- Cholesterol: 39mg