Lemon Risotto with Roasted Asparagus

posted on November 18, 2009

2 Comments »

I seem to be in a lemon-y mood today. First lemon cookies and then a dinner based around lemon? Jeeze, ha ha!

I had been wanting to make some risotto again after my great success with my Creamy Risotto, and I thought that a lemon risotto would pair nicely with my Lemon Baked Chicken.

This risotto was rich and velvety with some really nice citrus undertones. As delicious as it was, I knew I would need a nice, green veggie to offset the somewhat-heavy (in a good way!) risotto. I always like asparagus paired with lemon, so asparagus it was!

I HIGHLY recommend this dish whether it be for a main course, appetizer, or in my case, a side !

Lemon Risotto with Roasted Asparagus

recipe adapted from Mark Bittman’s How to Cook Everything

risotto ingredients:

2 tbsp butter
70 grams shallots or onion, chopped
Pinch of saffron
1 1/2 cups Arborio rice
salt and freshly ground black pepper
1/2 cup Sauvignon Blanc (or other dry white wine)
4 to 6 cups chicken stock
zest of one lemon
4 tbsp butter, preferably at room temperature
at least 1/2 cup freshly grated Parmigiano Reggiano

Heat the 2 tbsp of butter in a large dutch oven over medium-high heat. When the butter is melted, add the onion/shallots and saffron and cook for an additional 3-5 minutes.
Add the rice and cook for 2-3 minutes, stirring often. Add a bit of salt and pepper and pour in the wine. Stir and allow the liquid to bubble away.
Add the stock, 1/2 cup at a time, constantly stirring. When the stock is just about evaporated, add more. Keep the heat at around medium and begin tasting the rice 20 minutes after it is added.
When the rice is almost done, add the lemon zest. Continue to cook and add stock until the rice is tender but still has a bite to it.
When the risotto is cooked to perfection, remove from heat, add in the softened butter and the Parmigiano Reggiano. Taste and adjust the seasoning; top with the roasted asparagus spears and serve!

asparagus ingredients:

1 bunch thin asparagus
1-2 tbsp extra virgin olive oil
fleur de sel
freshly ground pepper

Preheat the oven to 400 degrees.
Break the ends off of the asparagus spears where each spear breaks naturally.
Toss the asparagus in the olive oil and spread them out on a baking sheet in a single layer. Sprinkle with fleur de sel and fresh cracked pepper.
Bake for 12- 15 minutes or until the asparagus just begins to brown and becomes a vibrant green.
Place a few spears over the risotto and serve!