Description
A creamy and flavorful lemon asparagus risotto that is perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté until soft.
- Add asparagus and cook for 3 minutes.
- Stir in Arborio rice and cook for 1 minute.
- Add white wine and cook until absorbed.
- Add broth gradually, stirring constantly until rice is creamy and cooked, about 20 minutes.
- Stir in lemon juice, zest, and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve warm.
Notes
- Use fresh asparagus for best flavor.
- Adjust lemon juice to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: lemon asparagus risotto