Lemon Parmesan Risotto
This cheesy and creamy Lemon Parmesan Risotto is a delicious, melt-in-your-mouth risotto with a zesty kick of lemon and a tender crunch from the asparagus.
Servings: 4
Ingredients
- 4 cups chicken broth divided
- 3 tablespoons butter divided
- 4 shallots finely chopped
- 4 cloves garlic pressed
- 1 cup arborio rice
- 2 tablespoons lemon juice
- ½ pound thin asparagus (optional), ends trimmed off, and stalks cut into about 1½-inch pieces
- ⅓ cup freshly grated parmesan cheese
- salt and freshly cracked black pepper to taste
- chopped fresh parsley for garnish
- 1 teaspoon lemon zest for garnish, optional
Instructions
- Warm the broth. Heat the chicken broth in a small saucepan until it’s warm. You don’t want it boiling; just bring it to a slow simmer.
- Sauté the aromatics. In the meantime, melt two tablespoons of butter in a 4-quart saucepan set over medium heat. Add in the shallots and cook for a minute or two, or until translucent. Stir in the garlic and cook for 20 seconds.
- Add the rice. Stir in the arborio rice; cook for 2 minutes, stirring constantly, until coated in butter and lightly toasted. Stir in the lemon juice.
- Add the broth. Stir ½ cup of chicken broth into the rice and continue to stir until the liquid is almost all absorbed. Add more of the chicken broth in ½ cup increments, stirring after each addition. As soon as the broth is all absorbed, add the next ½ cup of broth.
- Stir in the asparagus. When you get to the last ½ cup of broth, add in the asparagus pieces, then stir in the last ½ cup of broth. Continue to cook for 2 more minutes or until the risotto is done and the asparagus is tender. Risotto is ready in about 20 to 25 minutes, or until the rice is tender and the consistency is like a thick porridge.
- Add cheese and butter. Remove the pan from the heat and gently stir in the parmesan cheese and 1 tablespoon butter.
- Finish and serve. Taste the risotto for salt and adjust accordingly. Add more lemon if you like a more citrusy taste. Garnish with black pepper, chopped parsley, and lemon zest, and serve.
Notes
- Rice: Use Arborio, Carnaroli, or Vialone Nano for the best creamy texture.
- Toast The Rice: Don't skip this part; you just need to lightly toast to coat the rice.
- Use Warm Broth: Again, don't skip this part - it's important to use warm broth for consistent temperature and even cooking.
- Stir Often to release starches because it helps with the creaminess.
- Serve Immediately: Risotto is best served right after it's made. It can continue to thicken as it sits, so the sooner you serve it, the creamier it will be.
- Storage: If you have leftovers, place them in an airtight container and keep them refrigerated for up to 4 days.
Nutrition
Calories: 382kcal | Carbohydrates: 51g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 342mg | Potassium: 478mg | Fiber: 4g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 4mg
