This Lemon Asparagus Risotto is a deliciously creamy one-pot recipe.
Ingredients
1Tbsp.olive oil
1onion, chopped
4clovesgarlic, chopped
1cuparborio rice
1/4cupwhite wine
4cupschicken stock
1lb.asparagus, cut into 1/4 pieces*
2Tbspbutter
1/4-1/2cupparmesan cheese
1/2lemon zest, about 1 tsp.
1/2lemon juice, about 1.5 Tbsp.
1tsp.salt
1/2tsp.pepper
1/4cupcanned coconut milk, optional
Instructions
Cook Onion: In a large/deep pan over medium heat, add the olive oil and onion. Saute for 3-4 minutes or until the onion has softened and become translucent.
Add Garlic & Arborio Rice: Add the chopped garlic and arborio rice to the pan and saute for 1 minute.
Add Wine: Add the white wine to the pan and cook until the wine has been absorbed.
Add Stock: Increase the heat to medium/high. Add about 1/2 cup of the chicken stock and stir until absorbed. Repeat this process until you only have 1/2 cup of stock left.
Add Stock & Asparagus: Add the asparagus when adding the last 1/2 cup of stock. Stir until absorbed. Once all the stock has been absorbed, remove from heat.
Add Remaining Ingredients: Add parmesan cheese, lemon zest, lemon juice, butter, salt, pepper and coconut milk (optional). Still until well combined.
Serve: Serve immediately. Top with additional parmesan and lemon zest if desired.
Notes
*See :03of how-to video above for visual instructions for cutting the asparagus.