Lemon Risotto w/ Asparagus

By: Daniel Lucas

Dish: Risotto
Season: Spring
Source: Original
Servings: 4-5
Need help? Read the guide

Ingredients

  • ~5-6 cups vegetable broth
  • 2 cups arborio rice
  • 1 onion, diced
  • 3-4 celery ribs, diced
  • 1/2 cup lemon juice, juiced
  • 1 bunch asparagus, chopped
  • 1/2 cup white wine
  • Parmigiano-Reggiano
  • parsley
  • butter
  • salt
  • pepper

The brightness of this lemon risotto is the perfect way to offset the long, dark, and wet winter of the Pacific Northwest. On the first sunny Saturday in spring, take a walk to the farmers market to find some local asparagus and use it up in this dish. Grab your favorite wooden spoon (you better have a wooden spoon!) and make sure you stir vigorously until it begins to form a solid mass.

Method

  1. Heat broth over medium heat and bring to a low simmer.
  2. In a large Dutch oven, heat butter then add onion and celery. Cook ~8 minutes or until translucent.
  3. Add arborio rice and white wine. Cook until most of the wine is evaporated.
  4. Laddle some broth over rice while continuously stirring. Add more broth as it begins to evaporate. Continue this until rice is creamy. ~40 minutes.
  5. In a separate large pan, cook additional onion with asparagus.
  6. Once the risotto is almost done, add lemon juice, parsley, and Parmigiano-Reggiano.
  7. Serve asparagus over risotto.

Lemon Risotto w/ Asparagus

By: Daniel Lucas

The brightness of this lemon risotto is the perfect way to offset the long, dark, and wet winter of the Pacific Northwest. On the first sunny Saturday in spring, take a walk to the farmers market to find some local asparagus and use it up in this dish. Grab your favorite wooden spoon (you better have a wooden spoon!) and make sure you stir vigorously until it begins to form a solid mass.

Method

  1. Heat broth over medium heat and bring to a low simmer.
  2. In a large Dutch oven, heat butter then add onion and celery. Cook ~8 minutes or until translucent.
  3. Add arborio rice and white wine. Cook until most of the wine is evaporated.
  4. Laddle some broth over rice while continuously stirring. Add more broth as it begins to evaporate. Continue this until rice is creamy. ~40 minutes.
  5. In a separate large pan, cook additional onion with asparagus.
  6. Once the risotto is almost done, add lemon juice, parsley, and Parmigiano-Reggiano.
  7. Serve asparagus over risotto.

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