Lemon Risotto with Grilled Asparagus and Parmesan

Lemon Risotto with Grilled Asparagus and Parmesan

Lemon Risotto with Grilled Asparagus and Parmesan is a creamy and indulgent Italian dish that perfectly balances the zesty, bright flavors of lemon with the rich, savory notes of Parmesan cheese. The addition of grilled asparagus adds a smoky, tender contrast that makes this dish a delightful gourmet experience, suitable for both casual dinners and special occasions.

Ingredients

For the Risotto:
– 1 1/2 cups Arborio rice
– 4 cups chicken or vegetable broth
– 1 cup dry white wine
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Zest of 1 lemon
– Juice of 1 lemon
– 2 tablespoons olive oil
– 2 tablespoons butter
– Salt and pepper to taste

For the Grilled Asparagus:
– 1 bunch of fresh asparagus, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions

1. Prepare the Broth:
1. In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the process.

2. Sauté the Onion and Garlic:
2. In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

3. Toast the Rice:
3. Add the Arborio rice to the pot and stir to coat with the oil and butter. Cook for about 2 minutes, stirring frequently, until the rice is slightly translucent.

4. Deglaze with Wine:
4. Pour in the white wine and stir continuously until the wine is completely absorbed by the rice.

5. Cook the Risotto:
5. Begin adding the warm broth, one ladleful at a time. Stir frequently and wait until each ladleful of broth is absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.

6. Add Lemon and Parmesan:
6. When the rice is fully cooked, stir in the lemon zest, lemon juice, grated Parmesan cheese, and the remaining tablespoon of butter. Season with salt and pepper to taste. Remove from heat and cover to keep warm.

7. Grill the Asparagus:
7. While the risotto is cooking, preheat a grill or grill pan over medium-high heat. Toss the trimmed asparagus with olive oil and season with salt and pepper. Grill the asparagus for about 3-4 minutes per side, until tender and slightly charred.

8. Serve:
8. To serve, spoon the lemon risotto onto plates and top with grilled asparagus. Garnish with extra Parmesan cheese and a sprinkle of fresh lemon zest, if desired.

This Lemon Risotto with Grilled Asparagus and Parmesan is best enjoyed immediately, while the risotto is still creamy and the asparagus is warm and smoky. Enjoy your meal with a glass of crisp white wine!