Description
Creamy risotto with lemon, chives and asparagus is the perfect, clean-out-the-fridge meal. Throw whatever vegetables, protein or cheese in and you’re on your way to a comforting dinner in 35 minutes or less!
Ingredients
Scale
LEMON-PARMESAN BROTH:
- 8 sprigs fresh thyme
- Small handful of parsley with stems
- Zest of 3 lemons, removed in thick strips with a vegetable peeler
- 3 large rinds of Parmesan cheese
- 1 bay leaf
- 1 teaspoon black peppercorns
RISOTTO:
- 3 tablespoons olive oil, plus more for serving
- 1 large shallot, minced
- 1–1/2 cups Carnaroli or Arborio rice
- 1 cup dry white wine
- 1/4 cup chopped fresh chives
- 1 cup (2 ounces) freshly grated Parmesan cheese
- 2 tablespoons mascarpone, at room temperature
- 1/2 pound asparagus, ends trimmed and cut into 1-inch pieces
Instructions
- To make the Lemon-Parmesan Broth: Combine the thyme, parsley, lemon zest, Parmesan rinds and bay leaf in a medium saucepan. Cover with 5 cups water. Place over medium heat and bring to a simmer; continue to simmer for 20 minutes, skimming the surface if it gets foamy. Strain the liquids into a large measuring cup or mixing bowl, discarding the solids. Return the broth to medium-low heat while the risotto cooks.
- To make the risotto: Heat a Dutch oven or large pot over medium heat. Add 2 tablespoons of the olive oil and the shallot with a pinch of salt and cook until the shallot is softened, about 3 minutes. Add the rice and stir to coat in the oil; cook until the rice turns translucent, about 2 minutes. Add the white wine and cook, stirring often, until the wine has been almost completely absorbed. Add 1 cup of the warm lemon-Parmesan broth at a time and cook, stirring frequently, until the liquid has been almost absorbed. Continue adding 1 cup of broth at a time, stirring frequently, until the rice is just tender and the mixture is creamy, about 25 minutes in total.
- While the risotto cooks, preheat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the asparagus pieces and season with salt and pepper. Cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes. Remove from the heat.
- Once the risotto is cooked through, stir in the asparagus, chives, Parmesan, and mascarpone cheese. Drizzle with a little more olive oil to serve.
Notes
Inspiration: Lemon and Chive Risotto on foodnetwork.com
- Category: Rice & Grains