There is just something about risotto. It’s not easy to make. Well, it’s easy, it just takes a while. All the stirring and adding broth and stirring. But with the right combination of flavors it is well worth the effort. And this risotto was well worth the effort.


This is Julie Shafer’s Risotto with Lemon and Asparagus

Julie says she learned to make risotto as a small girl cooking with her mother, grandmother, and aunts.  While we think of risotto as something fancy, she says it is just a staple of Italian cooking.  She also suggests that this is just a basic recipe and any local, seasonal veggie can be used.

    2 lemons
    2 small bundles asparagus
    1 medium yellow onion, finely chopped
    2 tsp unsalted butter
    2 Tbl olive oil
    2 cups Arboio or Carnaroli rice
    2 – 3 quarts homemade or low-sodium store bought chicken broth, heated.

Zest the lemons then juice them and strain the juice.

Prepare the asparagus by peeling {which I did not do} and cutting off the tough ends.  Cut into 1″ pieces and steam to crisp.  {I am not a fan of steamed asparagus so I sauteed mine lightly in a little butter until just done.}

Sautee the onion in butter and olive oil over medium heat in a large skillet.  The onions should be fragrant and transparent.  Add in the rice and stir until the rice is well coated.  Season with salt and pepper.  {Salt and pepper are NOT in the recipe so I seasoned lightly and then later seasoned to taste.} Cook until the grains are almost clear.

Add the hot broth in to the rice/onion mix one ladle at at time and stir until it is absorbed. Continue this process until the rice is ALMOST creamy.

Add in the lemon juice, zest, steamed asparagus and one last addition of broth.  Cook for one additional minute.

Remove from the heat and add in the Parmesan to taste.  Add additional Salt and Pepper if needed. Let sit, covered, for about 5 minutes then serve.

Garnish with shaved Parmesan (optional)

This was really good.  I think I would use a little less lemon juice next time because I think it tended to overpower the asparagus.  You many not need a full 3 quarts of the broth.  I made 1/2 of the recipe and did not used a full 4 cups.

This is definitely a repeat.  I can imagine how it good it will be with different mushrooms, or maybe some spinach, or even just different cheeses.  It is very adaptable.

The recipe is on page 639 of O’Niel’s One Big Table,  an eclectic  collection of recipes from home cooks around the United States.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).