Asparagus & Lemon Risotto
Asparagus & Lemon Risotto

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, asparagus & lemon risotto. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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 plants that greets us in springtime! Asparagus, officially known as Asparagus officinalis, is a member of the lily family.

Asparagus & Lemon Risotto is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Asparagus & Lemon Risotto is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have asparagus & lemon risotto using 9 ingredients and 7 steps. Here is how you cook that.

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

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