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Spring Asparagus Risotto

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Spring Asparagus Risotto is a creamy, vibrant dish that celebrates fresh seasonal flavors, perfect for impressing guests or enjoying a cozy night in.

Ingredients

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  • 1 cup Arborio rice
  • 1 bunch fresh asparagus, chopped
  • 4 cups low-sodium vegetable broth
  • ½ cup grated Parmesan cheese
  • 2 shallots, minced
  • ½ cup dry white wine
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • 1 tablespoon butter

Instructions

  1. Wash and chop the asparagus into bite-sized pieces.
  2. In a large pot, heat olive oil over medium heat and sauté shallots until translucent.
  3. Stir in Arborio rice and lightly toast for 1-2 minutes.
  4. Pour in white wine and let it reduce by half while stirring continuously.
  5. Gradually add warm vegetable broth one ladle at a time until absorbed, stirring frequently.
  6. When the rice is almost al dente (about 15 minutes), fold in asparagus pieces and cook until tender.
  7. Remove from heat and stir in Parmesan cheese, lemon zest, and butter until creamy.

Nutrition

Find it online: https://homechefrecipes.com/spring-asparagus-risotto/