With a rich and creamy texture and fresh and fragrant flavour, this Lemon Butter Asparagus Risotto is the perfect way to pair humble pantry staples with delicious dairy to create a decadent weeknight meal.
PREP
10 min
COOK
35 min
Instructions
Step 1
In a saucepan, warm the broth until steaming.
Step 2
In a separate large pot or pan on medium-high heat, warm olive oil and 2 tablespoons butter.
Step 3
Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic and cook for another 30 seconds until fragrant.
Step 4
Add rice and cook, stirring frequently, until the edges are translucent, about 2 to 3 minutes. Add wine (optional) and cook and stir until evaporated.
Step 5
Add ½ cup of warm broth and cook, stirring frequently, until almost all of the broth has absorbed. Continue adding ½ cup of broth in this manner until rice is tender and creamy, about 20 to 25 minutes in total.
Step 6
With the last batch of broth, add chopped asparagus and allow to cook until tender, 3-4 minutes, or until it is bright green in colour.
Step 7
Once cooked, remove from the risotto from the heat and stir in lemon zest, lemon juice, herbs, cheese, and remaining 2 tablespoons butter.
Step 8
Season with salt and pepper to taste and serve immediately with additional cheese, lemon zest and herbs.