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Parmesan Lemon Asparagus Risotto

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A vibrant and creamy risotto featuring the earthy taste of asparagus and zesty lemon, perfect for spring.

Ingredients

Scale
  • 1 cup Arborio rice (200g)
  • 4 cups vegetable broth (950ml)
  • 1 bunch asparagus (300g, trimmed and cut into 2-inch pieces)
  • 1/2 cup Parmesan cheese (50g, grated)
  • 1 lemon (zested and juiced)
  • 1 small onion (100g, finely chopped)
  • 2 cloves garlic (10g, minced)
  • 2 tbsp olive oil (30ml)
  • 1/4 cup verjuice (60ml)
  • 2 tbsp unsalted butter (30g)
  • Salt and black pepper (to taste)

Instructions

  1. Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat until it’s warm.
  2. Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the onion and garlic. Sauté until the onion becomes translucent and fragrant—about 3-4 minutes.
  3. Toast the Rice: Add the Arborio rice to the pan. Stir continuously, toasting the rice for about 2-3 minutes.
  4. Deglaze with Verjuice: Pour in the verjuice, allowing it to sizzle and evaporate, lifting up any flavors stuck to the bottom of the pan.
  5. Add the Broth: Start adding the warm vegetable broth one ladle at a time, stirring continuously, for about 20 minutes.
  6. Stir in the Asparagus: When the rice is nearly al dente, stir in the chopped asparagus and continue to add more broth.
  7. Finish with Lemon and Cheese: Remove the pan from heat and stir in the butter, Parmesan cheese, lemon zest, and juice. Season with salt and black pepper.
  8. Serve it Up: Let the risotto sit for a few minutes, then serve warm, garnished with extra Parmesan and fresh herbs.

Notes

Pair with a light salad or grilled chicken for a complete meal. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/parmesan-lemon-asparagus-risotto/

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