Lemon & Asparagus Risotto

Lemon & Asparagus Risotto

In honor of the first Friday of Lent I’ve prepared a meat-free Lemon & Asparagus Risotto that anyone can enjoy. It’s a healthier option than pizza, more filling than fish and is super delicious. Thanks again Mom for the pretty linens!  

Lemon & Asparagus Risotto
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 lb asparagus, trimmed & cut into 1″ chunks
1 onion, diced
3 garlic, minced
salt
1 cup Arborio rice
2 lemons, zest & juice (~ 1/2 cup)
1/2 cup white wine
4 cups chicken stock
1 cup shredded Parmesan & Romano cheese

In a large deep skillet, heat the olive oil and the butter on medium high heat. Add the onion and garlic. Sprinkle with 1/2 teaspoon salt. Sauté for 8 minutes. Add the Arborio rice, lemon zest and additional 1/2 teaspoon salt. Sauté another minute or two to combine all the flavors. Add the fresh squeezed lemon juice and the white wine. Stir to combine.

Set your timer for 30 minutes! Now during the next half hour slowly add the chicken broth one ladle at a time (1/4 cup – 1/2 cup). You can check your emails or play Sudoku while the risotto is bubbling away!  In a small skillet sauce the asparagus chunks in a little extra virgin olive oil about 4-5 minutes. When all the broth has been absorbed, sprinkle in the Parmesan & Romano cheese and the sautéed asparagus; stir to incorporate into the Risotto.

Now scoop out some Lemon & Asparagus Risotto into a pretty bowl and top with additional cheese.

Enjoy!

Linda~

This recipe has been shared on Fiesta Friday and FoodieFridiy, along with Weekend Potluck, IdeaBox, Saucy Saturday and The Pin Party! Go check it out and visit some other great blogs!

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Lemon & Asparagus Risotto

34 thoughts on “Lemon & Asparagus Risotto

      1. Of course you can use either but then it won’t be a Risotto!! There is something about the arborio rice that is special- the way it turns into a creamy delicious pasta is amazing! 😀💞😀

        Liked by 1 person

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