Delicious Lemon Asparagus Risotto

Indulge in the creamy and flavorful lemon asparagus risotto, a classic Italian dish that is perfectly balanced with the freshness of lemon and the earthiness of asparagus. This comforting dish is made with Arborio rice cooked to perfection in a vegetable broth, infused with citrusy lemon zest and juice, and topped with tender asparagus spears. It's a perfect dish for any occasion, whether you're hosting a dinner party or craving a cozy meal at home. Treat your taste buds to this exquisite recipe and enjoy every spoonful!

Ingredients

• 1 lb asparagus
• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 onion, diced
• 3 garlic cloves, minced
• 1 lemon, zest and juice
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Trim the tough ends of the asparagus and cut them into 1-inch pieces.
2. In a large pot, heat the olive oil and butter over medium heat.
3. Add the diced onion and minced garlic to the pot and cook until translucent.
4. Add the Arborio rice to the pot and stir well to coat it with the oil and butter.
5. Pour in a ladleful of vegetable broth and stir continuously until the liquid is absorbed. Repeat this process until all the broth is used and the rice is cooked al dente, about 20-25 minutes.
6. In the meantime, bring a separate pot of salted water to a boil.
7. Add the asparagus pieces to the boiling water and blanch for 2-3 minutes until tender. Drain and set aside.
8. When the risotto is almost done, stir in the lemon zest and juice.
9. Gently fold in the blanched asparagus and grated Parmesan cheese.
10. Season with salt and pepper to taste.
11. Serve the lemon asparagus risotto hot, garnished with extra lemon zest and grated Parmesan cheese.

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