Asparagus and Lemon Risotto with Parmesan Crisps
Ingredients
- PARMESAN CRISPS:
- 1 cup grated Parmesan cheese
- Freshly cracked black pepper (optional)
- RISOTTO:
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 1 teaspoon salt
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Directions
- Prepare Parmesan crisps: Preheat oven to 400ºF. Line baking sheet with parchment paper. Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.
- Prepare risotto: In medium saucepan, heat broth over low heat. In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.
- Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.
- Recipe and Photo Credit: https://ediblesanluisobispo.com/in-season-spring-2025-recipes/
