Lemon and Asparagus Risotto in Italy

Spending three months in Italy is such a joy, especially when it comes to cooking with the freshest ingredients! I’ve always loved experimenting with new recipes while I’m here, and with the abundance of seasonal produce, I decided to try out this Lemon and Asparagus Risotto. The flavors are bright, fresh, and perfect for a light yet comforting dish.

Lemon and Asparagus Risotto Recipe

Ingredients:
- 1 cup Arborio rice
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 4 cups vegetable broth, kept warm
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:

1. Blanch the asparagus in salted boiling water for 2-3 minutes until tender but still crisp. Drain and set aside.

2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 3-4 minutes.

3. Add the Arborio rice to the pan, stirring to coat it with the oil and allowing it to lightly toast for 1-2 minutes. This helps develop a deeper flavor.

4. Pour in the white wine, stirring continuously until it has mostly evaporated.

5. Start adding the warm vegetable broth, one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and tender.

6. When the rice is nearly done, stir in the blanched asparagus, lemon zest, and lemon juice. Let the flavors meld for another 2 minutes.

7. Remove the risotto from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.

8. Garnish with freshly chopped parsley and a little extra lemon zest for brightness.

Buon appetito! Enjoy this dish with a glass of crisp white wine and a view of the Italian countryside, if you're lucky enough to have it!