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 T Butter

1 T Extra-Virgin Olive Oil

1 Shallot or 1/4 Sweet Onion, Finely Chopped

3 Sprigs Rosemary or Thyme, Roughly Chopped

2 C Arborio Rice

1/3 C Dry White Wine (I use chardonnay)

6 C Chicken Broth

1-2 Lbs Fresh Asparagus Tips

2 Tsp Lemon Zest

1-2 T 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 over medium-high heat.

  2. Wash fresh asparagus and chop to remove tips from stalks.

  3. Place stalks in a storage container and refrigerate for later use.

  4. add asparagus tips to double boiler and cover; they’ll steam as you prepare the rice.

  5. place chicken broth in a medium pot over medium heat; bring to a simmer.

  6. In a large skillet or enameled braiser pan over medium heat, add butter and olive oil.

  7. Add shallot or onion and herbs to skillet; sauté until translucent.

  8. Add rice to skillet and stir to completely coat in oil and butter.

  9. Raise heat to medium-high, add wine; stir until absorbed.

  10. Ladle hot chicken broth, two ladlefuls at a time, into rice mixture; stir often until broth is absorbed; repeat until all broth is used and rice is tender—about 20 minutes.

  11. Check asparagus tips; if tender, remove from heat and set aside.

  12. Add lemon zest, cream or yogurt, salt and pepper to mixture; stir until well incorporated.

  13. Stir in lemon juice (again, I use 2 tablespoons but 1 suits most), pepper, asparagus tips, and cheese.

  14. Sprinkle with parsley if desired and serve!

 
 

xo, Melissa

 
RiceMelissa ChildressArborio, Lemon, Asparagus