Asparagus Risotto with Lemon Parsley Gremolata

Asparagus Risotto with Lemon Parsley Gremolata
  1. Heat 1 tablespoon of olive oil in a large sauté pan, over medium-low heat. Add onion and cook for 2 minutes, until onions begin to soften. Add in the asparagus and toss together with the onion. Cook for 2-3 minutes until the asparagus turns bright green, stirring often, so the onion doesn’t burn. For the 30 seconds of cooking, toss in the 2 ½ cloves of garlic.
  2. Using tongs, remove the asparagus to a plate on the side. Add the other 1 tablespoon of oil and rice to the pan, stirring to coat all of the rice grains with oil and cook for 1 minute until the rice starts to look translucent.
  3. Pour in the wine, and stir to prevent the rice from sticking. Let it simmer until the wine all but evaporates, then ladle in 2 scoops of stock. Stir the rice, about 10 times and simmer so that the stock is absorbed. Ensure you stir about 10 times every 45 seconds to minute, adding the stock a ladle at a time when the rice has absorbed the stock in the pan. Continue doing this until the rice is tender and 4 cups of the stock is absorbed (use additional ½ cup if necessary)
  4. When the stock has been all absorbed into the rice, add in the asparagus and heat through (about 2 minutes) adding the last ½ cup of stock, if necessary.
  5. Plate the risotto and top with 1-2 tablespoons of the gremolata.
  1. While the rice is cooking, zest and juice the lemon and prepare the gremolata. In a small bowl, combine the lemon zest, parsley, ½ clove of garlic and salt.

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