To grow your own asparagus, a gardener needs to practice patience. But what about when the patience pays off? What do you do with your asparagus harvests then?
The answer is simple, bring the asparagus to your dinner table. The real trick is figuring out how to incorporate this nutritional gold mine into your recipes. Luckily, allrecipe.com has the perfect solution: a lemon asparagus risotto.
Ingredients
To make your own delicious lemon asparagus risotto, you will need:
- 20 fresh asparagus spears, trimmed
- 4 cups of low-sodium broth
- 2 tablespoons of olive oil
- 1 small onion, diced
- 1 stalk of celery, diced
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- 1 clove of garlic, minced
- 1 cup of arborio rice
- ½ cup of dry white wine
- ¼ cup of Parmesan cheese, grated
- 2 tablespoons of lemon juice
- ½ teaspoon of lemon zest
Start Cooking Your Lemon Asparagus Risotto
- First, be sure to put a steamer insert into a saucepan. Fill the pan with water to just below the steamer and bring it to a boil.
- Next, add asparagus to the pan. Cover and steam the vegetables until they’re tender. This usually takes about 5 minutes.
- Cut the asparagus into 1-inch pieces and set them aside for later.
- Then, you will need to heat the broth in a saucepan over medium heat. Make sure to keep it at a simmer while preparing the risotto.
- Add the garlic and arborio rice to the pan. Make sure to cook and stir until the rice is lightly toasted; this should take about 5 more minutes.
- Pour the wine into the rice mixture. Make sure to stir constantly until the liquid evaporates; this takes about 5 minutes.
- Make sure to add the rice into the broth a ladleful at a time, allowing the liquid to completely absorb; stir constantly throughout this process.
- Add the asparagus and stir the mixture once again.
- Turn off the stove and move the mixture.
- Mix in the parmesan cheese, lemon zest, and lemon juice.
And there you have it! A simple, delicious recipe to help you bring your homegrown asparagus onto your dinner table!
Enjoy!
