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Bright citrus and crunchy asparagus make this risotto a winner for spring.
The mascarpone cheese in this recipe is optional. If you include it, it will add a decadent creaminess to the finished risotto. Use it if you have it, but don’t feel like you have to go out and get some just for this recipe.
Fill a large skillet or a small saucepan with water and bring to a boil. Add the asparagus pieces and cook for 2 minutes. While the asparagus cooks, prepare an ice bath (a large bowl of cold water and ice). Remove the cooked asparagus to the ice bath to quickly stop the cooking. Set aside.
In a medium pot, bring the chicken or vegetable stock to a simmer. Keep hot, but do not allow it to boil.
In a large saucepan, heat the butter and olive oil over medium heat.
Add the shallots. Cook for 1 minute.
Add the rice and lemon zest. Cook, stirring frequently, for 3 minutes.
Add the wine and stir until absorbed.
Begin adding the hot stock in small increments, waiting for each addition of stock to be almost completely absorbed before adding more. This process should take about 20 to 25 minutes.
(Contrary to popular belief, you do not have to stir risotto constantly. You just need to stir it after each addition of stock and then occasionally between additions. Don’t go too far away, but don’t be afraid to leave the stove.)
The risotto is ready when all of the broth has been absorbed and the rice is tender but still has some bite to it.
Remove the pan from the heat and stir in the lemon juice, parsley, and mascarpone cheese (if using).
Drain the asparagus and stir it into the risotto.
Stir in the Parmesan cheese.
Serve immediately, garnished with lemon zest or extra cheese, if desired.
Serves 3 to 4 as an entrée, or 6 to 8 as a side dish.
6 Comments
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kitchenma on 3.31.2010
This risotto had incredible flavor! Yumm! The lemon, fresh parsley and asparagus make it so light and refreshing! I think next time I would like to try adding some fresh shrimp! Thanks for posting!
belfiorebakers on 3.25.2010
ok – that was just about the best risotto I have ever tasted. I was savoring every bite! Definitely a keeper. My hubby gave it 5 stars (and he can be pickier), and the kids gave it 3 (which is a pretty good acceptance rate considering how “fancy” it was – they are 8 and 6yrs old). The lemon flavor was so amazing, and the asparagus perfectly cooked. It would be a great dish for entertaining. I used a Gewurztraminer for the wine since that’s what I had on hand, and is was soooo good in it. A chilled glass went nicely with the finished result as well! Thanks again!
The Well-Fed Newlyweds on 3.24.2010
Thanks for the compliments ladies! Risotto is always delicious, but I really liked the addition of the asparagus and lemon.
Belfiorebakers – please let me know (either here or on the blog) how it turns out! And definitely try the Stuffed Pizza Rolls. Oh man, they are so good!
belfiorebakers on 3.24.2010
I am making this tonight – thanks! And your blog is great – many more fun recipes to try (definitely the Stuffed Pizza Rolls for our next family movie night)…
cookincanuck on 3.24.2010
Risotto is one of my favorite ways to enjoy asparagus. I like the addition of meyer lemon to brighten it up.