Creamy Lemon Risotto with Asparagus

Name: Creamy Lemon Risotto with Asparagus
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: ITALIAN
Ingredients: 1 lb. (500 g) asparagus, ends trimmed; 1 Tbs. unsalted butter; 1 Tbs. extra-virgin olive oil; 1 shallot, finely chopped; 3 fresh thyme sprigs; 2 cups (14 oz./440 g) Arborio or Carnaroli rice; Fine sea salt and freshly ground pepper; 1/4 cup (2 fl. oz./60 ml) dry white wine; 6 cups (48 fl. oz./1.5 l) chicken broth, heated to a simmer; 2 tsp. finely grated lemon zest; 1/2 cup (4 fl. oz./125 ml) heavy cream; 1/2 cup (2 oz./60 g) grated Parmesan cheese; 2 Tbs. fresh lemon juice; 2 Tbs. minced fresh flat-leaf parsley

Creamy Lemon Risotto with Asparagus is rated 5.0 out of 5 by 1.

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 4

Lemon and asparagus are a classic pairing for spring risotto. Here, the addition of lemon zest intensifies the flavor and the cream makes the dish more luxurious. If you are lucky enough to live in a place where you can find wild asparagus, by all means use it. The thin, grassy stalks are just right for stirring into risotto.

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Ingredients:

1 lb. (500 g) asparagus, ends trimmed
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1 shallot, finely chopped
3 fresh thyme sprigs
2 cups (14 oz./440 g) Arborio or Carnaroli rice
Fine sea salt and freshly ground pepper
1/4 cup (2 fl. oz./60 ml) dry white wine
6 cups (48 fl. oz./1.5 l) chicken broth, heated to a simmer
2 tsp. finely grated lemon zest
1/2 cup (4 fl. oz./125 ml) heavy cream
1/2 cup (2 oz./60 g) grated Parmesan cheese
2 Tbs. fresh lemon juice
2 Tbs. minced fresh flat-leaf parsley

Directions:

In a microwave-safe bowl, combine the asparagus and 2 Tbs. water. Cover loosely with plastic wrap and microwave on high until the spears are crisp-tender, about 2 minutes. Alternatively, place the asparagus in a steamer basket and set over a saucepan of simmering water. Cover and steam until the spears are crisp-tender, 3 to 4 minutes. Cut into 1-inch (2.5-cm) pieces and set aside.

In a large sauté pan over medium heat, melt the butter with the olive oil. When the butter has melted, add the shallot and cook, stirring often, until starting to soften, about 5 minutes. Stir in the thyme sprigs and cook until the shallot is softened and translucent, about 3 minutes longer.

Add the rice and 1 tsp. salt to the pan, stirring to coat the grains of rice with the butter and oil. Raise the heat to medium-high, pour in the wine and stir until absorbed. Reduce the heat to medium and add a ladleful of the hot broth. Cook, stirring often, until the broth is absorbed. Reduce the heat to medium-low if necessary to maintain a gentle simmer. Continue to cook the risotto, adding the broth a ladleful at a time and stirring until it is absorbed, until the rice is tender but still pleasantly chewy, about 20 minutes.

Stir in the reserved asparagus, lemon zest, cream and cheese. Then stir in the lemon juice and a final ladleful of broth to achieve a creamy texture. The risotto should not be too stiff or too runny; it should mound softly on a spoon. Sprinkle with the parsley, season with pepper and serve immediately. Serves 4.

Recipe adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2015)