I have been experimenting with different kinds of risotto lately. Remember the butternut squash risotto? That is definitely a recipe that you will need to try this time of year. I was elated when I saw a healthy bunch of asparagus at Whole Foods yesterday and just knew that it would end up in a risotto side dish. I served this with some herb-crusted Frenched lamb chops and a spinach salad. What a nice Sunday evening dinner with my hubby!
Lemon Asparagus Risotto
(Adapted from Food Lover)
Yield: 4 to 6 Servings
1 Bunch Asparagus, tough ends removed, cut into 1'' bites
4 Tbsp. Butter
3 Tbsp. Olive Oil
1 Medium Onion, diced
1 Tbsp. Salt, more or less to taste
2 1/4 C. Arborio Rice
5 C. Chicken or Vegetable Stock
1/4 C. Lemon Juice
3 Tbsp. Lemon Zest
1/2 C. Parmesan Cheese, plus more for garnish
In a medium pot, bring about 4 cups salted water to a boil. Add the asparagus and bring back to a boil; cook 3 to 5 minutes. Remove the asparagus from the water and submerge into ice cold water to stop the cooking. Remove, drain and set aside.
Meanwhile, in a small sauce pan, bring the chicken or vegetable stock to a boil, then turn down to a simmer. In a sauté pan over medium heat (I used a medium Le Creuset pan), melt half the butter and olive oil. Add the onions and 1/2 teaspoon salt; sauté for 3 minutes. Add the rice and stir to coat each kernel with some fat. Add the remaining salt and toast the rice for about 3 minutes. One ladle at a time, add the stock. Over medium-low heat, gently stir the stock into the rice. Once the rice has absorbed the stock, add another ladle. Continue the process for about 15 minutes. After the rice is al dente, add the sliced asparagus to the rice mixture. Finally, turn off the heat and add the lemon zest, lemon juice and Parmesan; gently stir.