Asparagus, basil & lemon risotto
Discover the vibrant flavors of our Asparagus, Basil & Lemon Risotto! This creamy, comforting dish combines tender asparagus, fresh basil, and zesty lemon with velvety white rice cooked in savory vegetable broth. Perfect for a light yet satisfying meal. Easy to make and bursting with fresh, seasonal ingredients. Elevate your dinner with this delicious, Italian-inspired recipe!
- 26 Mar 2024
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Asparagus, basil & lemon risotto is a delicious and refreshing dish that combines the vibrant flavors of fresh herbs and citrus with the creamy texture of risotto. Perfect for a family dinner or a special occasion, this recipe highlights the seasonal goodness of asparagus and the zestiness of lemon. Whether you're a seasoned cook or a kitchen novice, this step-by-step guide will help you create a meal that's both satisfying and impressive.
Ingredients:
Instructions:
- Trim the woody ends from the asparagus and chop it into 1-inch pieces.
- Finely chop the onions.
- Zest the lemon to obtain 2 tablespoons of lemon zest.
- In a medium saucepan, heat the vegetable broth over medium heat. Once heated, reduce the heat to low to keep it warm.
- In a large, heavy-bottomed saucepan or dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onions and sauté for about 5-7 minutes, or until they are soft and translucent.
- Add the rice to the saucepan with the onions and stir well to coat the rice with the oil and butter.
- Cook for about 2 minutes, stirring constantly, until the rice is lightly toasted.
- Add a ladleful (about ½ cup) of the warm vegetable broth to the rice. Stir constantly until most of the liquid is absorbed.
- Continue adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- About 10 minutes into cooking the rice, stir in the asparagus pieces.
- Continue to add the broth, one ladleful at a time, and cook until the rice is creamy and cooked through but still has a slight bite (al dente). This should take about 18-20 minutes in total.
- Once the rice and asparagus are cooked, stir in the remaining tablespoon of butter and the lemon zest. Mix well to combine.
- Season with salt and pepper to taste.
- Remove the risotto from the heat and let it sit for a minute to absorb the flavors.
- Spoon the risotto onto plates or into bowls. If desired, garnish with fresh basil leaves and grated Parmesan cheese.
Tips:
- 1: Prep all ingredients ahead of time. Having everything ready before you start will make the cooking process smoother and more enjoyable.
- 2: Use warm vegetable broth. Keeping the broth warm helps it absorb into the rice more evenly, leading to a creamier texture.
- 3: Stir frequently. Regular stirring helps release the starches from the rice, giving the risotto its signature creamy consistency.
- 4: Cook the asparagus to your preferred level of tenderness. Some people prefer it crunchy, while others like it softer.
- 5: Add lemon zest at the end. Adding it at the end maintains its fresh, bright flavor.
Cooking Asparagus, basil & lemon risotto is a rewarding experience that results in a flavorful and nutritious dish. By following these tips and carefully preparing each ingredient, you can create a perfectly balanced risotto that's sure to delight your taste buds. Enjoy your culinary creation with family and friends, and savor the refreshing blend of asparagus, basil, and lemon in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 5g | 14% |
| Sugar 8g | 8% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.15g | 14% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 36mg | 7% |
| Vitamin B1 0.65mg | 54% |
| Vitamin B2 0.33mg | 26% |
| Vitamin B3 4.39mg | 27% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 15mg | 17% |
| Vitamin E 1.99mg | 13% |
| Vitamin K 70ug | 61% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.49mg | 0% |
| Iron, Fe 6mg | 58% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 550mg | 16% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 690mg | 46% |
| Zinc, Zn 1.73mg | 16% |
| Water | |
| Water 440g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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