Description
Indulge in the flavors of spring with this creamy and flavorful Spring Asparagus Risotto. This vegetarian dish is a perfect main course that celebrates the fresh produce of the season. With the richness of Parmesan and a hint of citrus from lemon zest, this risotto is a delightful combination of textures and tastes.
Ingredients
Scale
Main Ingredients:
- 1 cup arborio rice
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth (kept warm)
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 1/2 cup grated Parmesan cheese
Additional:
- 1/4 cup mascarpone cheese (optional, for creaminess)
- zest of 1 lemon
- 1 tablespoon lemon juice
- salt and black pepper to taste
- chopped fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large skillet or saucepan, heat olive oil and butter over medium heat. Add the shallot and sauté until soft. Stir in garlic.
- Toast Rice: Add arborio rice and stir until lightly toasted.
- Deglaze: Pour in white wine and stir until absorbed.
- Cook Risotto: Add warm vegetable broth gradually, stirring constantly until rice is tender and creamy.
- Add Asparagus: Stir in asparagus pieces in the last 5 minutes of cooking.
- Finish: Stir in Parmesan, mascarpone, lemon zest, and lemon juice. Season with salt and pepper.
- Serve: Garnish with parsley and additional Parmesan.
Notes
- For a dairy-free version, omit the mascarpone and use a plant-based Parmesan substitute.
- Feel free to add peas, spinach, or sautéed mushrooms for extra spring flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
