Spring Risotto with Asparagus and Lemon

Today, we’re preparing a delicious spring risotto featuring asparagus and lemon. This fresh and creamy dish highlights the flavour of asparagus with a zesty touch of lemon.

Ingredients (Serves 4)

• 320 g of Carnaroli rice
• 300 g of fresh asparagus
• 1 shallot
• 1 litre of vegetable broth
• 100 ml of dry white wine
• 30 g of butter
• 40 g of grated Parmigiano Reggiano
• Grated zest of 1 untreated lemon
• Juice of ½ lemon
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste .

Procedure

• Begin by washing the asparagus. Remove the tough ends of the stems and cut them into slices, reserving the tips whole. Blanch the tips in salted water for 2 minutes, then drain and set aside.
• Heat the olive oil In a saucepan and sauté the finely chopped shallot until softened. Add the rice and toast it for 2 minutes. Pour in the white wine and allow the alcohol to evaporate.
• Add the sliced asparagus to the rice and start incorporating the hot broth gradually, stirring frequently; continue cooking for about 15 to 18 minutes, adding more broth as needed.
• Once the heat is off, stir in the butter, grated Parmigiano, lemon zest, and lemon juice. Mix well to

Tip

Serve the risotto with a sprinkle of black pepper and, if desired, a few flakes of Parmesan for extra flavour.

Wine Pairing

To complement the asparagus and lemon risotto, choose a fresh and aromatic white wine that balances the sweetness of the rice, the acidity of the lemon, and the delicacy of the asparagus. A Sauvignon Blanc is ideal due to its citrusy notes and hints of herbs, while Ribolla Gialla offers a fresh, mineral quality that enhances the creaminess without overpowering it. If you prefer sparkling wine, consider a Franciacorta Satèn or a Prosecco Superiore DOCG as excellent alternatives.

Enjoy!

Monica