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Easter: Lemon Risotto with Asparagus

Source of Recipe


Tina Danze






List of Ingredients



• 6 cups canned low-sodium chicken broth
  
• 3-1/2 Tbsp butter (divided use)
  
• 1 Tbsp vegetable oil
  
• 2/3 cup finely chopped onion
  
• 1-2/3 cups arborio rice
  
• 1/2 cup dry white wine
  
• Finely grated zest of 1 large lemon
  
• Juice of 1 lemon (or more, to taste)
  
• 1/2 lb. asparagus spears, cooked until crisp-tender, cut into 1-1/2-inch lengths
  
• 1/2 to 3/4 cup freshly grated Parmigiano-Reggiano
  
• Salt and freshly ground black pepper, to taste
  






Instructions



1. Bring the chicken broth to a simmer in a pot near the burner where you'll be cooking the risotto.
   
   
2. While the chicken broth is heating, put 1-1/2 tablespoons butter, the oil, and onion into a Dutch oven and turn the heat to medium-high. Cook the onion, stirring it frequently, until it turns pale golden. Add rice, stirring to coat thoroughly.
   
   
3. Add wine, and when it evaporates, add 1 cup of simmering broth. Cook the rice, stirring it constantly, and periodically adding a ladleful of broth when there is no liquid visible in the pan. Continue stirring and adding broth like this until the rice is tender but firm to the bite (test after 20 minutes).
   
   
4. As the end of the cooking time nears, add less chicken broth. Add lemon zest, juice and asparagus. Stir to combine. The cooked risotto should be moist, but not runny (you may not use all the broth, or you may need to add a bit more broth or water).
   
   
5. When the risotto is fully cooked, remove from heat. Immediately add the remaining butter, Parmigiano-Reggiano, and freshly ground black pepper. Taste, and add salt, if needed. Serve immediately.
   
   Makes 4 servings.