How to make vegetarian lemon and asparagus risotto

Print this recipe
What sounds better after a long day than a glass of rosé on the terrace of your Tuscan villa, while the scent of risotto wafts from the kitchen? If you’re lucky enough to have a Tuscan villa, you probably already have a great risotto recipe in your arsenal; if not, you do now! This recipe makes the perfect risotto: rich but never gummy, flavorful but not overbearing, creamy yet fresh. The lemon and asparagus add a summery twist that makes this the perfect dish to eat outside while watching the sun set. Or, if you’re simply willing summer to return, eat it inside by candlelight while listening to Italian music. Either way, you’re in for a meal to remember.
Vegetarian lemon and asparagus risotto
15 minutes
45 minutes
1 hour
6 tablespoons olive oil, separated
16 spears asparagus, bottoms trimmed
6 cups vegetable broth
2 shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Salt and pepper
Preheat the oven to 450F.
Line a baking sheet with aluminum foil and arrange the asparagus in a single layer. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Bring the vegetable broth to simmer in a large saucepan over medium heat. Reduce heat to low and cover with a fitted lid.
Place the oil in large, heavy-bottomed saucepan over medium heat.
Add shallots. Sauté until tender, about 5 minutes.
Add the rice to the shallots, and stir for a full minute to ensure every grain of rice is covered in a thin layer of oil.
Add the wine. Stir until fully evaporated, about 30 seconds.
Add 1 1/2 cups of the hot broth. Simmer until fully absorbed, stirring frequently.
Repeat with remaining broth until the rice is creamy and tender, about 35 minutes in total.
While rice is cooking, roast the asparagus until tender, 510 minutes. When tender, remove from the oven and allow to cool slightly before cutting each spear into thirds.
After all of the liquid has been added to the rice, stir in the cheese, parsley, lemon juice, lemon peel, and asparagus. Season with salt and pepper. Serve.
Print this recipe

We've all been there. The clock says it's time to eat, but you have no time (or desire) to head to the kitchen for 30-minutes of prepping and cooking.
April 18   ·  
You won’t need any special equipment or skills to make these gnocchi; plus you’ll have some left over to add to sauces or use as a side dish for future meals... if you manage to not eat them all tonight!
April 18   ·  
No need to go to your favorite Italian grille to sample your favorite panini. You can make them in the kitchen of your own home. They're that easy to make!
April 17   ·  
If you have the time to let your crock pot cook in advance then all you need to do is add your frozen chicken, a few ingredients and then let the whole thing sit.
April 13   ·  
You only need a few ingredients to make this insanely delicious post-dinner treat, packed with candied pecans and tart Granny Smith apple.
April 5   ·  
Hard-boiled eggs seem to be a fast and easy dish with limited cleanup, but peeling eggs in a clean manner sometimes blows that theory.
April 4   ·