Lemon Asparagus Risotto is an inspired spring dinner you can whip up in one pot in less than an hour - perfect for entertaining, or as a special meal for the family. Try it this weekend - you won’t regret it!
I’ve been obsessing about a handful of things lately: Velvet tufted chairs. Crazy tropical wallpaper. Asparagus risotto. You know, just your average stuff.
Leaving velvet tufted chairs and palm leaf wallpaper aside for a minute, let’s talk about the really important part of my admittedly small list: The lemon asparagus risotto.
It. is. pure food bliss. Pinky promise.
I know, I know. Risotto sounds intimidating. But it’s absolutely not and I believe in you. You can do it.
Interrupting our regularly scheduled program for a few risotto facts:
What risotto is not:
- Overcooked rice
- Thick, gloopy and mushy
- Full of cream and fat
What risotto is:
- Al dente rice in a creamy, starchy sauce
- Decidedly not thick. It should be creamy and “run away” on the plate. Aka it should spread when you plate it up.
- The creaminess of risotto should mainly come from the starch the rice releases as it cooks in just-enough liquid. I have less than 1 tablespoon of oil/butter per portion in my recipe, and there’s a very moderate amount of cheese. No food coma after this meal!
Right, after we got our facts straight, on to the very delicious flavors in this spring-y dish:
There’s asparagus. I know. Obviously. But also snap peas, actual peas and a lot of tangy zing from both lemon zest and lemon juice. I looooove lemon in risotto - see my lemon thyme risotto with taleggio!
Then I went 2% crazy with the toppings. Usually I don’t believe in anything but freshly cracked black pepper and parmesan to go on top of risotto. (Maybe a few slices of truffle, if that’s your thing? Idk, I have bad pregnancy-related experiences with the stuff.)
But I decided to start challenging every self-inflicted status quo, so I experimented a bit. And found the holy grail for this recipe: Crème fraîche and a delicious, magnificent and extraordinarily simple herb sauce slash fake pesto.
Basically you’re going to blitz a bunch of herbs with salt and olive oil. I know, so simple, right? But there’s something magical about this combination.
It’s so fresh and sharp and salty against the cool creaminess of the crème fraîche. It’ll do wonders to your lemon asparagus risotto, so don’t even dare skipping it.
Also, not even kidding. But this would make for a perfect side dish to go along my fave whole baked fish. Or, I mean, you can make baked meatballs if the thought of your food staring back at you creeps you out.
I’ll let you get away with that as long as you hit me up with your best velvet tufted chair recs. Keep ‘em coming, preferably pink or green. Thank you.
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