Lemony Asparagus Risotto
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(52)
Ingredients
4 servings
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
How would you rate this recipe?
Preparation
Step 1
Heat olive oil in a large pot over medium heat. Add the leeks, cooking until softened, about 5 minutes.
Step 2
Stir in the rice, cooking for 1 minute until coated in oil.
Step 3
Pour in the white wine, stirring constantly until absorbed.
Step 4
Add the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is tender and creamy, about 20 minutes.
Step 5
Add the asparagus with the last ladle of broth, cooking until tender-crisp.
Step 6
Stir in Parmesan cheese, butter, lemon zest, and basil. Season with salt and pepper.
Step 7
Serve immediately, garnished with additional Parmesan and basil if desired.
Step 8
Save recipe for the next time?
Chef's notes
For extra richness, add a splash of heavy cream at the end.
This risotto pairs well with a fresh green salad.
