Lemon Asparagus Risotto

Ingredients and Weight:

• Arborio rice: 1 cup (180g)
• White asparagus, trimmed and cut into 1-inch pieces: 1 pound (450g)
• Vegetable broth: 5 cups (1.2 liters)
• Dry white wine: 1/2 cup (120ml)
• Shallots, finely chopped: 1/2 cup (60g)
• Parmesan cheese, grated: 1/2 cup (60g)
• Butter: 1/4 cup (60g)
• Lemon juice: 1/4 cup (60ml)
• Lemon zest: 1 tablespoon (5g)
• Fresh parsley, chopped: 1 tablespoon (5g)
• Salt and pepper: to taste

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Heat the vegetable broth in a saucepan over medium heat.
2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the shallots and cook until softened, about 3 minutes.
3. Add the rice to the skillet and cook while stirring constantly until translucent, about 2 minutes.
4. Add the white wine and cook until it has been absorbed, about 2 minutes.
5. Ladle in about 1 cup of the hot vegetable broth and bring to a simmer.
6. Continue stirring and adding broth, about 1/2 cup at a time, waiting for the liquid to be almost completely absorbed before adding more.
7. After about 20 minutes, add the asparagus.
8. Continue cooking and adding broth until the rice is tender but still slightly al dente, about 5-10 minutes more.
9. Stir in the Parmesan cheese, lemon juice, and lemon zest.
10. Season with salt and pepper to taste.
11. Garnish with fresh parsley.

Nutritional Information:

(Per serving, 1/8 of the recipe)

• Calories: 350
• Carbohydrates: 55g
• Protein: 15g
• Fat: 15g
• Fiber: 3g
• Vitamin C: 10% Daily Value
• Vitamin K: 25% Daily Value

Dish Characteristics:

• Creamy and indulgent
• Bright and refreshing with lemon flavor
• Perfectly cooked asparagus adds texture and flavor
• Rich Parmesan cheese provides umami depth

User Comments:

• "This risotto was absolutely delicious! The lemon really brightened up the dish and the asparagus was perfectly tender."
• "I love the creamy texture of the risotto and the asparagus added a great crunch."
• "The perfect dish for a spring or summer meal."

Special Precautions and Tips:

• Use freshly grated Parmesan cheese for the best flavor.
• Do not overcook the asparagus, or it will become mushy.
• Taste the risotto as you cook and adjust the seasoning as needed.
• Serve the risotto immediately, topped with additional Parmesan cheese and parsley.