Asparagus Risotto with Lemon
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Serves: 2-3 servings
 
This asparagus risotto recipe is based on an easy-bake risotto from Ina Garten, jazzed up a bit with sunny California flavors like basil and lemon.
Ingredients
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock, divided
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon champagne vinegar
  • 2 tablespoons butter
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6-8 spears asparagus, frozen or fresh
  • Zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice
  • A few sprigs of fresh basil, julienned
Instructions
  1. Preheat the oven to 350°.
  2. Combine the rice and 3 cups stock in a large Dutch oven. Cover and bake for 45 minutes, until the stock is absorbed.
  3. Towards the end of the baking time, steam or microwave the asparagus. Let cool slightly, and chop into bite-sized bits.
  4. Remove the Dutch oven from the oven and set over low heat on the stove.
  5. Add in the remaining 1 cup stock, parmesan cheese, champagne vinegar, butter, salt and pepper and slowly stir for a few minutes, until the rice is creamy.
  6. Add in the lemon zest, lemon juice and asparagus bits.
  7. Garnish with the julienned basil and serve with grated parmesan cheese.
Notes
Adapted from a recipe by Ina Garten.
Recipe by The California Table at http://thecaliforniatable.com/asparagus-risotto-with-lemon/