Lemon Risotto wit…
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups arborio rice
  • 6 cups vegetable broth
  • 1/2 cup white wine
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • Zest of 1 lemon
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Steps
  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the rice and stir to coat in the oil. Cook for 1 minute until lightly toasted.
  2. Add the broth, wine, and asparagus to the pan. Bring to a boil then reduce heat to low. Simmer for 20 minutes until the liquid is absorbed.
  3. Remove from heat and stir in butter and Parmesan cheese. Add lemon zest and season with salt and pepper.
  4. Serve hot.
Tags
risotto
asparagus
lemon
dinner
vegetarian
Italian
rice
easy
quick
weeknight
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