Lemony Asparagus Risotto

Name: Lemony Asparagus Risotto
Cuisine: Italian
Ingredients: 6 cups (1.5 L) low-sodium chicken broth, or vegetable broth; 6 cups (1.5 L) low-sodium chicken broth, or vegetable broth; 1 tablespoon (15 ml) extra-virgin olive oil; 1 leek, white and light green parts only, cleaned and chopped; Kosher salt; Freshly ground black pepper; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; ½ cup (120 ml) dry white wine; 1 pound (454 g) asparagus, woody ends trimmed, cut into 1-inch (2.5 cm) pieces on the bias; ½ cup (28 g) packed fresh finely grated Parmesan cheese, plus more for serving; 1 tablespoon (14 g) unsalted butter; Juice of 1 lemon; Juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mediterranean Every Day

By Sheela Prakash

Published 2020

About

When it’s peak asparagus season, you hardly need to do much to show off the vibrant green, grassy stalks. Pair them with plenty of bright lemon zest and juice and you’ve got a risotto that tastes like the first sunny days of spring.

Ingredients

6 cups (1.5 L) low-sodium chicken broth, or vegetable broth
1 tablespoon (

Europe
Italy
Main course
Gluten-free
Vegetarian
Spring

Method

Place the broth in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and keep warm.

Heat the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat. Add the leek, a generous pinch of salt, and a few grinds of black pepper. Sauté until softened and fragrant, about 4 minutes.

Add the rice and cook, stirring, until the edges have tu