The LEMON AND ASPARAGUS RISOTTO is a refined first course with a fresh flavor, perfect for the spring season when asparagus are at their peak. This recipe brings together delicate yet well-balanced tastes, where the typical creaminess of risotto meets the lively citrus note of lemon and the mild, slightly savory flavor of Asiago cheese.
The preparation begins by toasting the rice, which is then cooked slowly with hot broth until it reaches a creamy, enveloping consistency. At the end of cooking, the risotto is finished with butter and Asiago, which melts into a rich, velvety cream. Lemon zest and a few drops of juice add freshness and aroma, perfectly balancing the saltiness of the cheese.
Completing the dish are the grilled asparagus, cooked on a hot plate until slightly golden and aromatic. Their tender yet slightly crunchy texture and pronounced vegetal flavor create a pleasant contrast with the creaminess of the risotto, making every bite harmonious and full of character.
The result is an elegant yet simple dish, ideal for a spring lunch or a special dinner. Served piping hot and finished with a few tips of asparagus and a grating of lemon zest, the lemon and Asiago risotto with grilled asparagus wins you over with its delicate aroma, irresistible creaminess, and bright, inviting presentation.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Grill
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1 3/4 cups Carnaroli rice
- 11 oz asparagus
- Half golden onion (or one shallot)
- 4 1/4 cups vegetable broth
- 4 oz Asiago
- Half glass white wine
- 1 lemon (zest and juice of half a lemon)
- to taste extra virgin olive oil
- 1 bunch basil
- to taste smoked salt
- to taste black pepper
For the lemon and asparagus risotto you will need
- 1 Grill
- 1 Pan
- 1 Pot
- 1 Saucepan
- 1 Container
- 1 Cutting board
- 1 Grater
Preparation of lemon and asparagus risotto
Wash the asparagus and trim off the tough ends. Cook them on a very hot griddle for about 5–6 minutes, until tender and slightly golden. In a small pan, infuse the oil with the garlic clove. Transfer the asparagus to a container, drizzle them with the garlic oil and season with salt. Set aside.
In a saucepan, lightly brown the finely chopped onion with the extra virgin olive oil.
Add the rice, season lightly with salt and toast it for 2-3 minutes, stirring constantly. Deglaze with the white wine and let it evaporate.
Add the hot broth little by little, stirring often and allowing the liquid to be absorbed before adding more.Cook for about 15–18 minutes.
At the end of cooking and with the heat turned off, add the butter, the Asiago cut into cubes, the chopped basil, the lemon zest and juice. Stir vigorously to obtain a creamy risotto.
Plate the risotto and finish with the grilled asparagus, a grind of black pepper and a few basil leaves.
