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Risotto is such a great recipe to have in your back pocket because it’s mostly made of pantry ingredients. If you keep Italian rice, like Arborio or Carnaroli, on hand, you can pretty much make risotto anytime! I always have rice, Parmesan and stock/broth on hand and I almost always have lemons and white wine so this risotto is only 35-ish minutes away at any time. You can throw anything you want in risotto, from vegetables to proteins to cheese, so it’s a great clean-out-the-fridge meal.
Lemon and Chive Risotto with Asparagus
- Yield: 4 servings 1x
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
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