Lemon Asparagus Risotto
By: Angela LeMoine
Published: Thursday, April 7, 2016 - 7:59am

Ingredients




5-6 cloves garlic, rough chop
1 large shallot, rough chop
⅓ cup olive oil
1½ cups arborio rice
1 cup white wine {optional}
5 cups vegetable or chicken broth {slightly warm}
1 bunch asparagus, cut into bite size pieces
½ cup pecorino
zest of 2 large lemons

Preparation

1 In a large skillet, over medium low heat, add the oil, garlic and shallot. Cook until softened. 2 Stir in the arborio rice, stir and cook until the grains are translucent in the center. 3 Stir in the white wine and allow to reduce down and get fully absorbed. {You can skip the wine if you prefer} 4 Stir in a ladle full of broth at a time, stirring frequently until each ladle in absorbed then add the next. 5 Once you are down to about 1½ - 2 cups of broth go ahead and add in the asparagus and continue cooking until all the broth is used. 6 Shut the heat and stir in the pecorino cheese and lemon zest. 7 Garnish with additional cheese and zest if you'd like. Serve immediately.

About

Springtime means is asparagus season! Asparagus and lemon is a great fresh combo and that paired with creamy risotto is so good! This Lemon Asparagus Risotto is absolutely delicious and actually pretty darn easy too with a little patience! Risotto is such a beautiful and elegant dish, an Italian classic.