Creamy Lemon Asparagus Risotto Recipe for Spring Meals

• ▢ 1 lb asparagus
• ▢ 1 whole lemon, preferably organic, scrubbed
• ▢ 5 tablespoons extra virgin olive oil, divided
• ▢ 3 tablespoons water
• ▢ 1 lb arborio rice
• ▢ 1 large shallot, finely chopped
• ▢ 2 cloves garlic, very finely chopped
• ▢ 1/2 cup dry white wine
• ▢ 4-1/2 to 5 cups low-sodium chicken broth
• ▢ Salt and freshly ground black pepper

• Bring a large pot of salted water to a boil for blanching the asparagus. Prepare a bowl of ice water and set it aside.
• Rinse the asparagus and trim off the tough ends. Cut and reserve the tips for finishing the dish. Chop the remaining stems into 1-1/2-inch pieces and add them to the boiling water. Cook until bright green and crisp-tender, about 3 to 4 minutes. Drain and transfer immediately to the ice water to stop cooking. Drain again and place the stems in a food processor. Pulse until puréed — small pieces are fine. Transfer the purée to a bowl and set aside.
• Using a paring knife or vegetable peeler, remove the peel from the lemon, keeping as much of the white pith on the fruit as possible. Add the peel to the food processor. Halve the lemon, remove seeds, and scoop the lemon segments into the processor, discarding the remaining thick white pith. Add 3 tablespoons of olive oil, the water, and a pinch of salt and pepper. Pulse until the lemon and oil form a smooth purée — small bits of peel are acceptable. Combine this lemon mixture with the asparagus purée and set aside.
• In a large pan, bring 4-1/2 cups of the chicken broth to a gentle simmer over medium heat and keep it warm.
• In a separate saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the shallot and sauté until soft and translucent, about 2 minutes. Add the garlic and cook for another minute. Stir in the arborio rice to coat with oil and cook for 1 minute. Pour in the white wine and bring to a simmer, then add 1/2 cup of the hot broth.
• Continue cooking the rice, stirring constantly, until the broth is absorbed. Add additional broth in 1/2-cup increments, allowing each addition to be absorbed before adding more. Stir frequently and season to taste with salt and pepper as you go. Cooking time is about 18 to 20 minutes; begin checking texture after 15 minutes. Arborio rice should remain slightly firm to the bite.
• Stir the reserved asparagus-and-lemon purée into the risotto and cook for 1 minute. Fold in the reserved asparagus tips and cook 1 minute more to warm them through. Serve individual portions topped with freshly grated Parmigiano-Reggiano.

Risotto Cooking Tip:

As risotto cooks, the exterior starch breaks down and it can be hard to gauge whether the last addition of broth has been absorbed.

To check, drag a wooden spoon across the bottom of the pan to create a “path.”

If the path stays visible for a second or two, the broth has been absorbed. If it fills in immediately behind the spoon, continue cooking a little longer before adding more liquid.

Nutrition