Lemon Parmesan Risotto
Ingredients
- 4 cups chicken broth
- 3 tablespoons butter
divided
- 4 shallots
finely chopped
- 4 cloves garlic
pressed
- 1 cup arborio rice
- 2 tablespoons lemon juice
- ½ pound thin asparagus
, ends trimmed off, and stalks cut into about 1½-inch pieces), (optional
- ⅓ cup freshly grated parmesan cheese
- to tastesalt and freshly cracked black pepper
- chopped fresh parsley
for garnish
- 1 teaspoon lemon zest
for garnish, optional
Directions
- 1
Heat the chicken broth in a small saucepan until it’s warm. You don’t want it boiling; just bring it to a slow simmer.
- 2
In the meantime, melt two tablespoons butter in a 4-quart saucepan set over medium heat.
- 3
Add in the shallots and cook for a minute or two, or until translucent. Stir in the garlic and cook for 20 seconds.
- 4
Stir in the arborio rice; cook for 2 minutes, stirring constantly, until coated in butter and lightly toasted. Add the lemon juice and stir it in.
- 5
Add ½ cup chicken broth to the rice and continue to stir until the liquid is almost all absorbed.
- 6
Add more of the chicken broth in ½ cup increments, stirring after each addition. As soon as the broth is all absorbed, add the next ½ cup of broth.
- 7
When you get to the last ½ cup of broth, add in the asparagus pieces, then stir in the last ½ cup of broth. Continue to cook for 2 more minutes or until the risotto is done and the asparagus is tender. Risotto is ready in about 20 to 25 minutes, or until the rice is tender and the consistency is like a thick porridge.
- 8
Remove from heat. Gently stir in the parmesan cheese and 1 tablespoon butter.
- 9
Taste for salt and adjust accordingly. Add more lemon if you like a more citrusy taste.
- 10
Garnish with black pepper, chopped parsley, and lemon zest, and serve.
Lemon Parmesan Risotto
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About this Recipe
Craving a comforting, yet elegant meal that's surprisingly quick to prepare? This Lemon Parmesan Risotto delivers a restaurant-quality experience right to your kitchen, offering a delightful balance of rich, savory flavors and bright, zesty notes.
What makes this Lemon Parmesan Risotto truly special is its harmonious blend of creamy texture and vibrant zest. The careful addition of lemon juice and optional lemon zest provides a clean, bright counterpoint to the savory Parmesan and aromatic shallots and garlic, ensuring each spoonful is exciting without being overly heavy.
Prepare for a melt-in-your-mouth experience with every bite of this luxurious risotto. You'll savor the rich, velvety consistency, punctuated by the subtle sweetness of finely chopped shallots and the pungent depth of pressed garlic. The optional thin asparagus adds a tender-crisp texture and a touch of verdant freshness, elevating the dish. Finished with a generous grating of Parmesan and a sprinkle of fresh parsley, it's a dish that feels both indulgent and wonderfully balanced.
This recipe is versatile, allowing you to tailor it to your preferences. The addition of thin asparagus is entirely optional; feel free to omit it if you prefer. You could also experiment with different fresh herbs alongside the parsley for an added layer of flavor.
Serve this creamy Lemon Parmesan Risotto as a sophisticated main course or a luxurious side dish. It pairs beautifully with roasted chicken or fish, making it perfect for a cozy weeknight dinner or an impressive gathering.