Spring Lemon Risotto
Risotto is no longer reserved for special occasions and restaurants! 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. With bright citrus notes, and fresh asparagus, this lemon risotto is perfect all on its own!
Servings: 4 Servings
- 1½ cups Arborio rice
- 5 cups Chicken broth
- 1 bunch Asparagus cut in thirds, and sliced in half lengthwise
- 3 cloves Garlic finely sliced
- ½ Onion finely minced
- 2 tablespoon Butter
- 1 Lemon zested
- ½ Lemon juiced
- ¼ cup Parmigianio Reggiano grated
Heat the chicken broth: In a saucepan, heat the chicken broth over medium-low heat. Be sure to keep the chicken broth warm.
Roast asparagus: On a sheet pan, roast the asparagus for 5 minutes at 375°F. You do not need to drizzle any olive oil or salt on the asparagus.
Toast the rice: In a skillet over medium heat, sweat the onions in a tablespoon of olive oil, until translucent. Once the onions are translucent, add the garlic and arborio rice and toast until golden brown.
Ladle the chicken broth: 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. Once the liquid is absorbed, add another ladle of the chicken broth to the skillet. Repeat this process until all of the broth has been added to the rice.
Finish the risotto: Add the lemon zest, parmigiano cheese, butter, red chilli flakes and black pepper to the risotto. Mix well, and add the roasted asparagus. Serve right away.
Calories: 401kcal | Carbohydrates: 71g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1230mg | Potassium: 612mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 50mg | Calcium: 140mg | Iron: 7mg