Creamy Lemon Asparagus Risotto

After purchasing arborio rice for a paella recipe, I wanted to try my hand at homemade risotto. Much like gumbo, this dish requires attention and love at the stovetop. Start with fresh low/no salt ingredients and bring this decidedly decadent dish into your weeknight meal rotation.

Ingredients:

• 4 1/2 cups unsalted chicken (or vegetable) broth
• 2 tablespoons extra-virgin olive oil
• 1/4 cup minced shallot (from 1 medium shallot, or yellow onion)
• 1 garlic clove, minced
• 1 cup arborio or carnaroli rice
• 1/2 cup dry white wine
• 6 ounces fresh asparagus, thinly chopped (about 1/4 inch)
• 1 tablespoon lemon zest
• Lemon juice from 1/2 lemon
• 1 tablespoon unsalted butter
• 1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish
• Salt to taste

Optional Toppings:

• Fresh parsley and ground pepper add depth
• A lemon twist brings it all together

Directions:

1. In a saucepan, bring broth to a simmer over medium heat, then reduce to lowest setting to keep warm.
2. In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened but not browned, 2 to 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in oil, 1 minute.
3. Add wine to rice and increase heat to medium-high. Cook, stirring, until all of the liquid is absorbed into the rice, about 1 minute.
4. Add 1/2 cup of the hot broth and briskly simmer, stirring very frequently, until almost all of the liquid is absorbed, about 2 minutes. Repeat, adding 1/2 cup of the broth at a time and stirring until all of the liquid is absorbed before the next addition of broth.
5. After about 15 minutes, add in asparagus, lemon juice and zest.
6. Cook until rice is al dente and risotto is creamy and saucy; about 18 minutes total. Use hot water if you need more liquid.
7. Turn off heat. Stir in butter and cheese, and season to taste with salt. Divide among 4 shallow bowls and garnish with more cheese and fresh ground pepper. Serve immediately.

Options:

1. For a vegetarian variation, use fresh vegetable stock instead of chicken stock

Salt Swaps:

• Unsalted stock gives you the greatest control of the sodium.
• Unsalted butter is best to avoid a super salty dish as the cheese will do sodium lift.

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