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Lemony Asparagus Risotto with Fresh Herbs

A close-up of creamy Asparagus Risotto topped with shaved Parmesan cheese and fresh dill.
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Make this creamy rice dish to celebrate spring produce. This risotto features bright lemon and fresh asparagus for a sophisticated yet comforting seasonal dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups low-sodium chicken or vegetable broth, kept warm
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh dill or basil
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent.
  4. Pour in the white wine. Stir and cook until the wine is completely absorbed.
  5. Add one ladleful (about 1 cup) of the warm broth to the rice. Stir continuously until the liquid is almost fully absorbed before adding the next ladleful. Continue this process, adding broth one ladleful at a time and stirring constantly. This process takes about 15-20 minutes.
  6. When you have about 2 cups of broth remaining, stir in the asparagus pieces. Continue adding broth until the rice is creamy and cooked al dente (tender with a slight bite in the center). You may not need all the broth.
  7. Remove the pot from the heat. Stir in the Parmesan cheese, butter, lemon zest, and lemon juice. Mix well until the risotto is smooth and creamy.
  8. Stir in the fresh dill or basil. Season with salt and pepper to your taste.
  9. Serve immediately in bowls, topping each serving with extra Parmesan cheese if desired.

Notes

  • Keep your broth warm throughout the cooking process; adding cold liquid stops the cooking and affects the final texture.
  • Stirring constantly releases the starch from the rice, which creates the signature creamy texture without needing heavy cream.
  • If you prefer a stronger grassy flavor, blanch the asparagus tips separately and stir them in during the last 5 minutes of cooking.

Nutrition

Find it online: https://daisyrecipe.com/asparagus-risotto-lemony-creamy-rice/