Asparagus Risotto
Embark on a delightful culinary journey with this Asparagus Risotto, where the essence of spring is captured in every creamy spoonful. This dish combines fresh asparagus with aromatic leeks and zesty lemon, creating a vibrant meal that delights the senses. The high-starch arborio rice turns luscious and velvety, making it the perfect comfort food for cozy weeknight dinners or elegant gatherings. Enjoy the bright flavors of this dish while delighting in its simple preparation—it’s a wonderful way to celebrate seasonal ingredients!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 bunch asparagus
- 1 large leek (or white onion), diced
- 4 tablespoons olive oil, divided
- 4 garlic cloves, rough chopped
- 1 cup arborio rice
- 3 1/2 cups hot vegetable broth
- 1/2 cup fresh basil leaves
- Juice and zest of 1 lemon
- Salt and pepper to taste
Instructions
- Blanch asparagus in salted boiling water for about 5 minutes, then drain and set aside.
- In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Sauté leeks and garlic until softened (5–7 minutes).
- Stir in arborio rice and toast for 1 minute until coated.
- Deglaze with white grape juice (optional) and allow it to evaporate.
- Gradually add hot vegetable broth one cup at a time, stirring frequently until absorbed before adding more.
- When nearing completion, mix in asparagus tips for crunch.
- Stir in the asparagus puree, salt, pepper, lemon juice, and zest until well combined.
- Serve warm and garnish as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://cookingwitheliana.com/asparagus-risotto-recipe/