Asparagus & Lemon Risotto
Asparagus & Lemon Risotto

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, asparagus & lemon risotto. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

A multitude of cultivated asparagus bundles. Asparagus is the name a genus of plants within the flowering plant family Asparagaceae, as well as a type of vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. Asparagus is one of the first crops of spring harvest.

Asparagus & Lemon Risotto is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Asparagus & Lemon Risotto is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook asparagus & lemon risotto using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Asparagus & Lemon Risotto:
  1. Prepare 1 cup rice, Arborio, Italian short-grain rice
  2. Take 200 g Parma ham
  3. Make ready 1 bunch of Aspargus, steamed and chopped
  4. Take 2 onions, chopped
  5. Make ready 1/4 cup dry white wine
  6. Get 4 tablespoons fresh lemon juice
  7. Make ready 2 tablespoons olive oil
  8. Get 4 cups chicken stock, Maggi
  9. Take Basil for garnish

Flores noted, "Asparagus is extremely high in. Broiled Asparagus Coat asparagus with oil, salt, and pepper, transfer to a sheet tray. Spring is the best time to purchase asparagus, between. Asparagus spears are both delicious and nutritious.

Steps to make Asparagus & Lemon Risotto:
  1. Heat the olive oil in a skillet. Add the onions to the oil and sauté for 2-3 minutes over medium heat or until the onions are translucent.
  2. Add your Arborio rice. Stir the rice well with the onions and oil until the rice is coated with the oil.
  3. Add the wine. When the wine is almost absorbed, reduce the heat and ladle in enough stock to cover the risotto.
  4. When the added stock is almost absorbed, re-cover the risotto with more stock.
  5. Continue this process for about 20 minutes or until the risotto is tender to your liking.
  6. When the stock absorption rate slows down considerably, add the asparagus and drizzle in the lemon juice.
  7. Let it stand for 3-4 minutes and then serve in bowls wrapping the risotto with the Parma ham.

Asparagus is one of the first green vegetables to come into season at the end of winter, and its presence in markets heralds the start of spring.

So that’s going to wrap this up for this exceptional food asparagus & lemon risotto recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!