It was a beautiful weekend here in New York. It was one of those weekends where you just wish it stayed like this everyday. The mornings were fresh and the sun was beaming. The afternoons were bright and sunny with just a few light clouds floating in the sky. It was not to hot, not to cold; just the perfect weekend. We worked hard on the vegetable garden and as the weekend came to a close I felt like we got a lot accomplished.
Then came Monday.
Time to begin a new week. Start off fresh and look forward to another weekend coming up ahead.
This weekend is Mother’s Day. Do you have plans to celebrate the occasion? If you are hosting a brunch this recipe for Lemon and Asparagus Risotto would be a perfect addition.
It should come to no surprise that I love lemons. I have many recipes that include lemons such as Lemon Sugar Cookies, Lemon Blueberry Bread, Lemon Butter Brussels Sprouts to name a few. If you are a lemon lover like myself, here is another recipe that is bursting with fresh lemons.
I really add a good amount of fresh lemon juice and the steamed asparagus is the perfect compliment to this dish. Serve with fish or chicken for a complete meal.
Lemon and Asparagus Risotto
3 cups low sodium chicken broth
1 pound asparagus cut into one inch pieces at an angle
2 tablespoons plus 1 tablespoon butter
1/4 cup white onion, finely chopped
1/4 cup fresh lemon juice, divided (about 2 lemons)
1 tablespoon white wine
1 cup arborio rice
zest from 1 lemon
1/2 cup freshly grated Romano cheese
Salt and pepper to taste
In a medium saucepan bring chicken broth to a simmer.
In another medium saucepan with a steam basket add enough water under steam basket and place asparagus pieces in. Add a pinch of salt and cover to steam until tender, about 5-7 minutes. Carefully remove asparagus and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Add in onions and cook until slightly tender, about 3-4 minutes. Add in rice, 2 tablespoons lemon juice and wine and stir until liquid is absorbed into rice. Ladle in about 1/2 cup of chicken broth into rice and stir until liquid is absorbed. Continue adding 1/2 cup of chicken broth at a time, stirring and adding more broth in once absorb until all chicken broth is gone and rice is al dente, about 15-20 minutes.
Turn off heat and stir in remaining 1 tablespoon butter, 2 tablespoons lemon juice, lemon zest, Romano cheese and steamed asparagus. Season with salt and pepper to taste.