I seem to be in a lemon-y mood today. First lemon cookies and then a dinner based around lemon? Jeeze, ha ha!
I had been wanting to make some risotto again after my great success with my Creamy Risotto, and I thought that a lemon risotto would pair nicely with my Lemon Baked Chicken.
This risotto was rich and velvety with some really nice citrus undertones. As delicious as it was, I knew I would need a nice, green veggie to offset the somewhat-heavy (in a good way!) risotto. I always like asparagus paired with lemon, so asparagus it was!
I HIGHLY recommend this dish whether it be for a main course, appetizer, or in my case, a side !
Lemon Risotto with Roasted Asparagus
recipe adapted from Mark Bittman’s How to Cook Everything
- 2 tbsp butter
- 70 grams shallots or onion, chopped
- Pinch of saffron
- 1 1/2 cups Arborio rice
- salt and freshly ground black pepper
- 1/2 cup Sauvignon Blanc (or other dry white wine)
- 4 to 6 cups chicken stock
- zest of one lemon
- 4 tbsp butter, preferably at room temperature
- at least 1/2 cup freshly grated Parmigiano Reggiano
- Heat the 2 tbsp of butter in a large dutch oven over medium-high heat. When the butter is melted, add the onion/shallots and saffron and cook for an additional 3-5 minutes.
- Add the rice and cook for 2-3 minutes, stirring often. Add a bit of salt and pepper and pour in the wine. Stir and allow the liquid to bubble away.
- Add the stock, 1/2 cup at a time, constantly stirring. When the stock is just about evaporated, add more. Keep the heat at around medium and begin tasting the rice 20 minutes after it is added.
- When the rice is almost done, add the lemon zest. Continue to cook and add stock until the rice is tender but still has a bite to it.
- When the risotto is cooked to perfection, remove from heat, add in the softened butter and the Parmigiano Reggiano. Taste and adjust the seasoning; top with the roasted asparagus spears and serve!
- 1 bunch thin asparagus
- 1-2 tbsp extra virgin olive oil
- fleur de sel
- freshly ground pepper
- Preheat the oven to 400 degrees.
- Break the ends off of the asparagus spears where each spear breaks naturally.
- Toss the asparagus in the olive oil and spread them out on a baking sheet in a single layer. Sprinkle with fleur de sel and fresh cracked pepper.
- Bake for 12- 15 minutes or until the asparagus just begins to brown and becomes a vibrant green.
- Place a few spears over the risotto and serve!