Delicious Spring Risotto
We love eating risotto in all seasons, but we especially adore fresh and light risotto recipes in the spring. This recipe is perfect for all the asparagus lovers, and these are the top reasons why we think you're going to like it:
- very creamy, fresh, light
- the recipe takes about 35 minutes from prep to serving
- the pan-fried asparagus and lemon zest add a lovely natural freshness to the dish
- the grated parmesan cheese is a must
- feel free to keep any leftovers in the fridge
- kids and adults like it
How to make Asparagus Risotto from scratch
There are two steps for making this Asparagus Risotto. First, we need to cook the risotto, and second, we need to saute the asparagus. This is how we make it:
- Make the risotto. Pan-fry the onion with rice, and cook the rice for a couple of minutes.
- Add the vegetable broth and cook.
- Stir the thinly sliced asparagus into the risotto.
- Pan-fry the rest of the asparagus in a skillet.
- Remove from the heat, add the parmesan cheese, butter, and the rest of the asparagus, and season to taste.
- Divide between four plates and serve as soon as possible.
Storing
There is a simple way to store this delicious Asparagus Risotto recipe.
Keep the chilled homemade risotto, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a pot. Reheat slowly and while stirring occasionally.
If you want, you can use the leftovers for this amazing Arancini recipe. These fried rice balls with Mozzarella are simply divine.
Try these risotto recipes too
- Butternut Squash Risotto with Prosciutto
- Roasted Cherry Tomato Risotto
- Seafood Risotto
- Creamy Pea Risotto with Shrimp
- Risotto Bianco
- Chestnut and Squash Risotto
METHOD
-
Sauté the onion and rice
Place a large saucepan or pot over medium heat. Add the olive oil and diced onion. Sauté for 5 - 8 minutes or until the onion is softened and translucent, stirring occasionally. Add the rice and sauté for another 5 minutes.
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cook the rice
Increase the heat and add the rice. Stir and cook for 2 - 3 minutes. Pour in the wine, and cook for another 2 - 3 minutes for the alcohol to evaporate. Gradually, ladle by ladle, start adding the vegetable stock. Add the next ladle of stock only when the first one is cooked into the rice. Repeat the process until the rice almost cooks. It will take about 15 - 18 minutes. Make sure to stir the risotto regularly.
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add the asparagus
Clean the asparagus and chop off the woody parts. Cut half of the asparagus into 0.5 cm (1/4 inch) chunks and add them to the risotto in the last 4 minutes of cooking.
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Risotto
Remove the risotto from the heat and stir in the shredded parmesan cheese and butter. Season to taste with salt and pepper. Cover with a lid and set aside.
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Asparagus Risotto
Place a skillet over medium heat. Add a teaspoon of olive oil, and the rest of the asparagus cut into 3 cm (1-inch) chunks. Cook for 3 minutes, then lightly season with salt and remove from the heat. Add the lemon juice and stir into the risotto. Sprinkle with grated lemon zest, season with pepper, and serve.
