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Asparagus-and-Lemon Risotto

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Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

  • Total Time:
  • Servings: 4

Photography: Andrew Purcell

Source: Martha Stewart Living, January 2013

Ingredients

  • 6 cups vegetable stock, preferably homemade
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  • 1 cup thawed frozen peas
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt and freshly ground pepper

Directions

  1. Bring stock to a simmer in a medium saucepan.

  2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

  3. Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

  4. Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Cook's Notes

To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro.

Reviews Add a comment

  • pkhungar
    21 FEB, 2017
    I did no onions no peas and used pino Grigio.
    Reply
  • Jennifer S
    20 MAY, 2015
    I made this last night for my husband and we both thought it was great. I used 3x the amount to lemon zest and added in shrimp
    Reply
  • MS10187814
    27 APR, 2015
    This is a really wonderful dish. I had some leeks to use, so chopped those up and included instead of the asparagus. It was delicious!
    Reply
  • Eviebelle
    11 JAN, 2014
    My husband is a risotto connoisseur. We have multiple cookbooks devoted solely to risotto recipes. I make risotto at least once a month for him. He LOVES this recipe. And I should add that he's not a particular fan of asparagus, but he still loves this. He took the leftovers to work for lunch two days and both days I got an "OMG so good!" text around 1pm. :-)
    Reply
  • ryahaloms
    8 DEC, 2013
    Thanks for an awesome recipe. Anyway, I think that you should use olive oil, as it is much more healthy than regular oil, and makes the meal more tasty. http://hillen-sculptor.com/
    Reply
  • ryahaloms
    8 DEC, 2013
    Thanks for an awesome recipe. Anyway, I think that you should use olive oil, as it is much more healthy than regular oil, and makes the meal more tasty. http://hillen-sculptor.com/
    Reply
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