Lemon Asparagus Risotto

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Lemon Asparagus Risotto

Serves 4


1 bunch of asparagus, trimmed and cut into bite-sized pieces

1 onion, diced

2 garlic cloves, minced

1 cup of Arborio rice

4 cups of vegetable broth

1/2 cup of dry white wine

1 lemon, zested and juiced

1/2 cup of grated parmesan cheese

2 tablespoons of extra-virgin olive oil

Salt and pepper to taste


In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the diced onion and minced garlic and sauté for 2-3 minutes, or until the onion is translucent.

Add the Arborio rice to the skillet and stir to coat it with the oil.

Pour the dry white wine into the skillet and stir until the liquid is absorbed.

Add the vegetable broth to the skillet, one cup at a time, stirring constantly and waiting for each cup to be absorbed before adding the next.

When the rice is almost fully cooked, add the chopped asparagus and stir to combine.

Continue cooking the risotto, stirring constantly, until the asparagus is tender and the rice is cooked through.

Remove the skillet from the heat and stir in the lemon zest, lemon juice, grated parmesan cheese, and a pinch of salt and pepper.

Serve the Lemon Asparagus Risotto immediately.

This recipe is both delicious and sustainable because it features seasonal and locally-grown ingredients like asparagus and onions. By using vegetable broth instead of meat-based broth, you can reduce the environmental impact of the recipe. Plus, by using grated parmesan cheese instead of heavy cream or butter, you can create a lighter and eco-friendly dish. Enjoy your Lemon Asparagus Risotto!

  • Calories: 394
  • Total Fat: 14g
  • Saturated Fat: 4g
  • Cholesterol: 16mg
  • Sodium: 1165mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 12g

The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.