| What's an email-only recipe, you ask? It's an exclusive recipe that I'm only sharing with those who are on my email list, aka YOU! This recipe won't be on the blog, and instead will live here in this email. I'll be sending out email-only recipes at the beginning of every month. I wanted to share this Asparagus Risotto recipe with you. This recipe is so creamy and flavorful packing in fresh asparagus taste to start Spring off right! Full recipe below, and step-by-step photos below that. Enjoy! Asparagus Risotto Ingredients:
4 cups vegetable broth 2 tbsp olive oil 1 large shallot, diced 3 garlic cloves, minced 1 teaspoon salt 1 cup arborio rice ½ cup dry white wine 1 lb. fresh asparagus, trimmed into 1-inch pieces and sliced diagonally 2 tablespoon butter ¾ cup parmesan cheese 2 tbsp chopped parsley 1 tsp lemon zest 1 tbsp lemon juice Salt and pepper to taste
Directions: - Pour vegetable broth into a medium saucepan and heat over medium-low heat; keep it warm but don't let it boil.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat, then add the shallot and sauté until translucent, about 4-5 minutes. Add the garlic and salt and sauté for an additional minute.
- Reduce the heat to medium-low, then stir in the rice and cook it until it becomes translucent, 2-3 minutes. Next, pour in the wine and gently simmer, stirring occasionally until the wine is absorbed.
- Ladle in 1 cup of the warm broth and bring to a simmer, stirring occasionally until the broth has mostly been absorbed, about 5 minutes. Do this two more times, ladling in 1 cup of broth at a time until the rice is al dente.
- Stir in the asparagus and the last cup of broth stirring constantly, until the asparagus is tender and the broth is absorbed, about 3-4 minutes or until the broth is completely absorbed.
- Last, remove from the heat and stir in the butter, parmesan cheese, chopped parsley, lemon zest, and lemon juice. Add more salt and pepper to taste. Enjoy!
I hope you love this recipe as much as I did! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe! -Erin |
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