Lemon Asparagus Spinach Risotto
Lemon Asparagus Spinach Risotto
Ingredients
For the Risotto Base
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 4 cups vegetable broth, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Vegetables and Finishing
- 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- 1
Prepare your ingredients: Mince the shallot and garlic. Trim the tough ends from the asparagus and cut into 1-inch pieces. Roughly chop the fresh spinach. In a separate saucepan, gently warm the vegetable broth over low heat; keep it warm throughout the cooking process.
⏱️ 10 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Add the Arborio rice to the pot. Stir constantly for 1 to 2 minutes, toasting the rice grains until the edges become translucent but the center remains opaque.
⏱️ 2 min
- 4
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2 to 3 minutes.
⏱️ 3 min
- 5
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process should take about 15 to 20 minutes. Maintain a gentle simmer.
⏱️ 20 min
- 6
When the risotto is about halfway through the cooking process (after about 10 minutes of adding broth), add the cut asparagus pieces to the pot. Continue adding broth and stirring until the rice is creamy and al dente (tender but still firm to the bite).
⏱️ 10 min
- 7
Once the rice is cooked to your liking, remove the pot from the heat. Stir in the chopped spinach, grated Parmesan cheese, unsalted butter, lemon zest, and lemon juice. Stir vigorously until the butter is melted, the cheese is incorporated, and the spinach has wilted. The risotto should be creamy and flowing (not stiff).
⏱️ 3 min
- 8
Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately in warm bowls, garnished with extra grated Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Asparagus Spinach Risotto
Ingredients
For the Risotto Base
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 4 cups vegetable broth, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Vegetables and Finishing
- 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- 1
Prepare your ingredients: Mince the shallot and garlic. Trim the tough ends from the asparagus and cut into 1-inch pieces. Roughly chop the fresh spinach. In a separate saucepan, gently warm the vegetable broth over low heat; keep it warm throughout the cooking process.
⏱️ 10 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Add the Arborio rice to the pot. Stir constantly for 1 to 2 minutes, toasting the rice grains until the edges become translucent but the center remains opaque.
⏱️ 2 min - 4
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2 to 3 minutes.
⏱️ 3 min - 5
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process should take about 15 to 20 minutes. Maintain a gentle simmer.
⏱️ 20 min - 6
When the risotto is about halfway through the cooking process (after about 10 minutes of adding broth), add the cut asparagus pieces to the pot. Continue adding broth and stirring until the rice is creamy and al dente (tender but still firm to the bite).
⏱️ 10 min - 7
Once the rice is cooked to your liking, remove the pot from the heat. Stir in the chopped spinach, grated Parmesan cheese, unsalted butter, lemon zest, and lemon juice. Stir vigorously until the butter is melted, the cheese is incorporated, and the spinach has wilted. The risotto should be creamy and flowing (not stiff).
⏱️ 3 min - 8
Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately in warm bowls, garnished with extra grated Parmesan cheese if desired.
⏱️ 2 min