I made my first risotto last fall, but was not 100% satisfied with the results. I think I used too much rice, which expanded in the pan until it was so full I could barely stir in! The final product was risotto with a tad too much crunch. And, it was fairly bland.
I tried again today, using only 1/2 cup of rice and flavoring it with Meyer lemon zest & juice. It was delightful!
Asparagus and Meyer Lemon Risotto
1 cup asparagus tips
about 3 cups chicken stock
1 tablespoon butter
1 small yellow onion, chopped
1 garlic clove, crushed
1/2 cup Arborio rice
zest & juice of 1 Meyer lemon
1/2 cup dry white wine
salt & pepper
1 teaspoon fresh lemon thyme leaves
2 tablespoons shredded Parmesan cheese
- Blanch asparagus in boiling water for two minutes. Shock with cold water to stop the cooking and drain well. Set aside.
- Meanwhile, bring chicken stock to a boil in a saucepan. Cover and turn heat to low.
- In a saute pan, cook onion & garlic in butter over medium heat until soft, about 3 minutes. Season with salt & pepper.
- Add rice and lemon zest. Stir to coat, cook for 1-2 minutes.
- Add wine and cook until absorbed.
- Add 1/2 cup stock and turn heat to low. Stirring regularly to make sure rice doesn’t stick to the pan, add stock in 1/2 cup additions as the rice absorbs liquid. Check the rice to see if it's done (rice should be al dente, not mushy).
- Add thyme, lemon juice & cheese to rice. Stir in blanched asparagus.