Lemon and Asparagus Risotto
It was a beautiful weekend here in New York. Â It was one of those weekends where you just wish it stayed like this everyday. Â The mornings were fresh and the sun was beaming. Â The afternoons were bright and sunny with just a few light clouds floating in the sky. Â It was not to hot, not to cold; Â just the perfect weekend. Â We worked hard on the vegetable garden and as the weekend came to a close I felt like we got a lot accomplished. Â Â
Then came Monday.
Time to begin a new week. Â Start off fresh and look forward to another weekend coming up ahead.
This weekend is Mother’s Day. Â Do you have plans to celebrate the occasion? Â 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.Â
I really add a good amount of fresh lemon juice and the steamed asparagus is the perfect compliment to this dish. Â Serve with fish or chicken for a complete meal.Â
Lemon and Asparagus Risotto
Ingredients
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
Directions
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. Â Add a pinch of salt and cover to steam until tender, about 5-7 minutes. Â Carefully remove asparagus and set aside.Â
Melt 2 tablespoons butter in a large skillet over medium heat. Â Add in onions and cook until slightly tender, about 3-4 minutes. Â Add in rice, 2 tablespoons lemon juice and wine and stir until liquid is absorbed into rice. Â Ladle in about 1/2 cup of chicken broth into rice and stir until liquid is absorbed. Â 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. Â
Turn off heat and stir in remaining 1 tablespoon butter, 2 tablespoons lemon juice, lemon zest, Romano cheese and steamed asparagus. Â Season with salt and pepper to taste.
Serve warm.
I’m in heaven here. Risotto is one of my favorite things to make (and eat!) There is a local seafood restaurant that serves the best lemon risotto. I am definitely craving it now!
Yummy! I was JUST thinking about making an asparagus risotto! Too funny! This looks incredible Jennifer!! Btw…did you see my latest FB post?? You should check it out! 😉
I love risotto and asparagus! This is a perfect combination and I think it will taste delicious! On my wishlist to make this week!
I can attest to that fact that this is deeelish!! Thanx!!! 🙂
Looks fantastic. Risotto is my #1 favorite comfort food. I wish I had some right now!
What a lovely springtime inspired flavor for risotto! This looks so delicious and perfect cooked, Jennifer. Your photos are breathtaking, too!