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Creamy Lemon Asparagus Risotto with Charred Citrus

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A bright and elegant creamy risotto made with fresh asparagus, zesty lemon, and topped with charred citrus slices. This vegetarian dish is perfect for spring and offers a balance of richness and refreshing acidity.

Ingredients

Scale
  • 1 cup arborio rice
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, warmed
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • Salt and pepper, to taste
  • 1 lemon, thinly sliced (for charring)
  • Fresh herbs (parsley, basil, or thyme) for garnish

Instructions

  1. Heat vegetable broth in a saucepan and keep it warm over low heat.
  2. In a large skillet or pot, heat olive oil and butter over medium heat. Add shallot and garlic, sauté until softened, about 2–3 minutes.
  3. Add arborio rice and stir to coat; cook for 1–2 minutes until lightly toasted.
  4. Pour in white wine and stir until absorbed.
  5. Add warm broth one ladle at a time, stirring constantly, letting each addition absorb before adding the next. Continue until rice is creamy and al dente, about 18–20 minutes.
  6. Add asparagus in the last 5 minutes of cooking to keep it tender-crisp.
  7. Stir in Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste.
  8. Char lemon slices in a dry skillet over high heat for 1–2 minutes per side until caramelized.
  9. Serve risotto hot, topped with charred citrus and fresh herbs.

Notes

  • Use frozen asparagus if fresh is unavailable—add in the last few minutes of cooking.
  • Replace wine with more broth for an alcohol-free version.
  • Add a splash of cream for extra richness if desired.

Nutrition

Find it online: https://tastyera.com/creamy-lemon-asparagus-risotto-with-charred-citrus-2/