Lemon Parmesan Asparagus Risotto
Risotto is one of those dishes that is well worth the time it takes to make it. Especially when you add lemon, Parmesan, and asparagus to it! Tangy, creamy, and crunchy, all rolled into one amazing side dish!
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Ingredients
- 2 cups low-sodium chicken broth
- 1/4 cup lemon juice
- 2 Tbsp butter
- 1 shallot , diced
- 3/4 cup arborio rice
- 1/4 cup white wine vinegar
- 1 bunch asparagus , woody ends removed and cut into 1-inch pieces
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp parsley , chopped
Instructions
- Heat chicken broth in a small pot and keep warm. (I just leave it on the burner over low heat)
- Melt 1 tablespoon of butter in a large skillet and cook shallots until they start to turn translucent.
- Stir rice into the pan and cook for 1 minute. Stir in lemon juice and white wine vinegar. Simmer until evaporated, stirring the whole time.
- Stir in chicken broth 1/2 cup at a time, continuing to stir, until it is absorbed.
- Stir in the asparagus when you add your last 1/2 cup of broth.
- When the last 1/2 cup is almost absorbed, add remaining 1 Tbsp of butter, parsley and Parmesan and stir to combine.
- Serve hot!
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