Creamy Lemon Risotto with Asparagus Tips

 

Certain side dishes are so fabulous that they’re worthy of the spotlight. Creamy Lemon Risotto is silky, lemony, and almost therapeutic to create; super ideal for a cooking class/lesson. Tender asparagus combined with herbed risotto is one of the few combos that sends me back for seconds…and thirds.

I love lemony starches, so I juice two lemons to accommodate my taste; it’s a bit much for others. No matter how lemony or cheesy you prefer your risotto, this recipe is a win-win for a special occasion side dish or a meal by itself.

I highly recommend opting for fresh asparagus over canned or frozen!

 
 
Risotto
 
 

Essentials

1 tb Butter

1 tb virgin olive oil

1 shallot, finely chopped

3 sprigs thyme, chopped

2 C arborio rice

1/3 C dry white wine (chardonnay)

6 C chicken broth

1-2 lbs fresh asparagus tips

2 tb fresh lemon zest

2 tb fresh lemon juice

1/2 C heavy cream or Greek yogurt

1 C parmesan cheese, finely shredded

1 tsp sea salt

1 tsp black pepper

Directions

  1. PREPARE A DOUBLE-BOILER POT OVER MEDIUM-HIGH HEAT.

  2. WASH FRESH ASPARAGUS TIPS (MEANING REMOVE THE BOTTOM 2-3” FROM THE ASPARAGUS STEMS) AND PLACE INTO THE TOP OF THE DOUBLE-BOILER; THE PERFORATED SECTION OF THE TWO POTS.

  3. COVER AND STEAM ASPARAGUS TIPS FOR 5-10 MINUTES DEPENDING ON THICKNESS AND SIZE; LESS IS YOU PREFER AL DENTE, LONGER IF YOU PREFER TENDER TIPS.

  4. ONCE TIPS REACH YOUR DESIRED DONENESS, TURN OFF THE HEAT AND KEEP THEM COVERED.

  5. IN A LARGE SAUCEPAN OVER MEDIUM HEAT, ADD CHICKEN BROTH AND BRING TO A SIMMER.

  6. IN A LARGE BRAISER OVER MEDIUM-HIGH HEAT, ADD AND MELT THE BUTTER.

  7. ADD THE SHALLOTS TO THE MELTED BUTTER AND SAUTE UNTIL TENDER; ABOUT 5-7 MINUTES.

  8. ADD ARBORIO RICE TO THE SHALLOTS AND STIR TO COAT THE RICE IN BUTTER.

  9. ADD THE DRY WHITE WINE AND STIR TO COMBINE.

  10. ADD TWO LADLES OF HOT BROTH TO THE RICE MIXTURE AND BRING TO A BOIL.

  11. ONCE THE BROTH IS ABSORBED, ADD TWO MORE LADLES OF HOT BROTH; REPEAT UNTIL ALL BROTH IS USED AND RICE IS TENDER, STIRRING OFTEN.

  12. ADD LEMON ZEST, LEMON JUICE (MANY PREFER JUST 1 TABLESPOON), HEAVY CREAM OR GREEK YOGURT, PARMESAN CHEESE, SEA SALT, AND PEPPER; STIR TO COMBINE.

  13. ADD ASPARAGUS TIPS INTO THE RICE MIXTURE OR PLATE THE RICE AND TOP WITH ASPARAGUS TIPS. I LIKE TO STIR THE TIPS INTO THE RICE SO AS TO COAT THEM IN THE CHEESY, LEMONY SAUCE. TOPPING WITH THE ASPARAGUS GIVE YOU MORE OF A PRESENTATION.

 
 

xo, Melissa

 
RiceMelissa ChildressArborio, Lemon, Asparagus