SPRING LEMON RISOTTO
This spring lemon risotto may require just a little more effort than usual weeknight meals, but it can still be on your table in 35 minutes.
INGREDIENTS AND SUBSTITUTIONS
With bright citrus notes, and fresh asparagus, this lemon risotto is perfect all on its own!
Follow our easy instructions for success!
In a skillet over medium heat, sweat the onions in a tablespoon of olive oil, until translucent.
Toast the rice
One ladle at a time, add the chicken broth to the rice. Stir the rice constantly when you add the broth, until the liquid is absorbed.
Ladle the chicken broth
Add the lemon zest, parmigiano cheese, butter, red chilli flakes and black pepper to the risotto.
Finish the risotto
Mix well, and add the roasted asparagus. Serve right away.
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