Spring Risotto Dish (Print Version)
# Ingredients:
→ Base
01 -
6-8 cups stock or broth
02 -
1 cup dry white wine
03 -
2 cups of Arborio rice
→ Vegetables
04 -
1 lb of asparagus spears
05 -
4 minced garlic cloves
06 -
2 finely chopped shallots
→ Seasonings & Dairy
07 -
1 lemon, juiced and zested
08 -
1 tsp of olive oil
09 -
Salt and freshly ground black pepper
10 -
1 cup grated Parmesan cheese
11 -
2 tbsp unsalted butter
# Instructions:
01 -
Warm up the broth in a pot over low heat and let it quietly simmer.
02 -
Drizzle asparagus with oil, toss with lemon zest, salt, and pepper, then roast at 400°F for about 10 to 15 minutes.
03 -
Cook garlic and shallots in melting butter for a minute or so. Toss in the rice and cook for 2 minutes. Pour in wine and stir until it’s soaked up.
04 -
Spoon in the hot broth a little at a time, waiting for the rice to soak it up before adding more. Keep stirring throughout.
05 -
Mix in grated Parmesan, lemon juice, and roasted asparagus. Add salt and pepper if needed.
# Notes:
01 -
Tastes best right when it’s made
02 -
Keep an eye on the asparagus so it doesn’t overcook
03 -
Choose a wine you’d actually sip