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Asparagus and Lemon Risotto

Snap off the ends of

1 lb asparagus

Cut the spears on the diagonal into 1/4 inch pieces.

Remove the zest from:

1 Lemon

Cut the lemon in half and squeeze the juice.  Melt in a heavy bottomed 2-1/2 Quart to 3-Quart saucepan over medium heat:

2 Tablespoons Butter


1 Small Onion, Diced Fine

Cook until the onion is soft and translucent, about 10 minutes.


1 1/2 cups Risotto Rice (Arborio, Carnaroli, or Vialone Nano)

Cook the rice, stirring now and then, until translucent, about 4 minutes.  Do not let it brown.

Meanwhile, bring to a boil, then turn off:

5 Cups Chicken Broth

Stir the lemon zest into the sautéed rice, then pour in:

1/2 cup dry white wine

Cook, stirring fairly often, until all the wine is absorbed.  Add 1 cup of the warm chicken broth and cook at a vigorous simmer, stirring occasionally.  When rice starts to get thick, pour in another 1/2 cup of the broth and add some salt (how much depends on the saltiness of the broth).  Keep adding broth, 1/2 cup at a time, every time the rice thickens.  Do not let the rice dry out.  After 12 minutes stir in the cut asparagus.  Cook until the rice is tender but still has a firm core, 20-30 minutes in all.  When the rice is just about done, stir in half the lemon juice and:

1 Tablespoon Butter

1/3 cup Parmesan Cheese

Stir vigorously to develop the creamy starch.  Taste for salt and lemon juice, adding more as needed.  Turn off the heat, let the risotto sit uncovered for 2 minutes, and serve.  Add a splash of broth if the rice becomes too thick.

From The Simple Art of Food by Alice Walters


This entry is related to the following products. Click on any of them for more information.
Onion, Asparagus, Butter,
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