Signature Recipe
Lemon Herb Risotto with Asparagus
Creamy risotto infused with lemon and herbs, finished with tender asparagus.
As the sun begins to warm the air and flowers start to bloom, nothing says spring quite like a vibrant dish of creamy risotto. This comforting Italian classic is elevated with the bright zest of lemon and the fresh aroma of herbs, making it a delightful choice for a family dinner or a gathering with friends. With each spoonful, you’ll experience a luscious texture that pairs beautifully with the tender crispness of asparagus, creating a dish that is not only pleasing to the palate but also visually stunning.
At the heart of this recipe is Arborio rice, a short-grain variety known for its ability to absorb flavors while retaining a creamy consistency. As you gently stir the rice into a bubbling pot of fragrant vegetable broth, the kitchen will fill with an inviting warmth that beckons everyone to the table. Aromatic onion and garlic are sautéed to perfection, laying a savory foundation for the dish, while the addition of fresh herbs brings a burst of color and life to the mix.
The preparation of this dish is a joyful dance of culinary techniques. Starting with a simple sauté, you’ll coax the flavors from the onion and garlic, then gradually add the broth, allowing the rice to soak up all the goodness. The finishing touch comes with the bright splash of lemon juice and zest, harmonizing with the earthiness of the asparagus and creating a symphony of flavors. This risotto not only nourishes the body but also warms the heart, making it a perfect dish for any occasion.
Join me in this cooking adventure, where we’ll bring together the vibrant tastes of spring and the comforting essence of risotto. With just a little time and attention, you’ll have a delightful meal that celebrates fresh ingredients and simple pleasures. Let’s gather around the table and savor every creamy, herb-infused bite!
Lemon Herb Risotto with Asparagus
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth (heated)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup asparagus (cut into 1-inch pieces)
- 1 cup white wine (optional)
- 1/2 cup Parmesan cheese (grated)
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
Steps
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until onion is translucent.
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- If using, pour in the white wine and let it simmer until absorbed.
- Gradually add the heated vegetable broth, one ladle at a time, stirring frequently.
- Allow the rice to absorb the broth before adding more, continue for about 18-20 minutes.
- In the last 5 minutes of cooking, stir in the asparagus pieces.
- Once the rice is creamy and al dente, remove from heat.
- Stir in the lemon zest, lemon juice, Parmesan cheese, parsley, thyme, salt, and pepper.
- Serve warm, garnished with additional parsley if desired.
General Notes
- Serves 4
- Creamy risotto infused with lemon and herbs, finished with tender asparagus.