Asparagus Risotto
Risotto remains one of my all time favorite dishes due to its versatility, comfort, and creaminess. This risotto is a spin on my classic parmesan risotto, omitting wine and adding in loads of asparagus, lemon, lemon juice, and even lemon rinds! This bright, refreshing yet sustainable dish is perfect for those weeks of spring that still feel winter-ish. Enjoy!
Ingredients
1 generous cup Arborio rice
1-2 tbsp good olive oil
2 tbsp salted butter
2 tsp wine-infused salt*
1-2 cloves garlic, minced
Small parmesan rind, with some cheese left on rind
1 small lemon
12 oz fresh asparagus, washed, dried, and chopped into small pieces**
1/2-1 whole nutmeg, freshly grated
1 1/2 cups vegetable stock, gently warmed
1/2 cup parmesan, freshly grated
1/4 cup wine-infused cheese, freshly grated
Grated parmesan, for topping
Lemon peel, sliced thinly
*Could also use salt, dried rosemary, and 2-3 tbsp dry red wine. Allow the red wine to simmer with the olive oil and browned butter in the pan prior to adding in the rice to toast.
**When prepping your asparagus, be sure to snap off the thicker ends & cut off the tops to save for adding in/serving at the very end!
Instructions
Brown the butter in a large pan on medium low heat. Once butter has browned and milk solids have started to form on the bottom of the pan, add in your olive oil and wine-infused salt. Once at a slight simmer/bubble, add in your minced garlic. Allow garlic to become fragrant (about 30 seconds).
Put your vegetable stock in a separate sauce pan on the stove, preferably on a burner near where the risotto pan is for easier transferring. Warm stock on low heat while you begin to toast your rice.
Add in your rice to the pan with the butter, oil, and garlic and toast for approximately 3-4 minutes. Be sure to continuously stir the rice around in the pan to ensure it gets coated with the browned butter, oil, and garlic.
Begin ladling in your stock to the rice, a 1/4 cup at a time. After each 1/4 cup, stir and allow rice to fully absorb the stock prior to adding more in. After you have added about 1/2 cup of the stock, rub a parmesan rind (cheese side down) directly on the bottom of the risotto pan and allow cheese to melt down. Once cheese has melted and become incorporated, leave rind in the risotto to continue allowing the flavor to absorb. Continue adding in stock in batches until no more stock remains.
Zest a half of a lemon and a half of a whole nutmeg into the rice. Stir continuously as this allows the starchiness from the rice to release and give you that thicker consistency. (Basically: the more you stir, the creamier your risotto will turn out!)
After you have added in all the stock, lemon zest, and nutmeg, add in your chopped asparagus and allow the residual steam from the rice cook the asparagus through (approximately 4-5 minutes). Add in the asparagus tops and shreds of lemon peel at the last 2-3 minutes of cooking, making sure the pan is off the heat. Continue stirring for those 2-3 minutes.
Serve with freshly grated parmesan, more lemon zest, and a touch more grated nutmeg and enjoy!
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