Easiest Way to Prepare Appetizing Asparagus & Lemon Risotto

Delicious, fresh and tasty.



Asparagus & Lemon Risotto. asparagus/. Аспарагус / Asparagus. Перевод слова asparagus, американское и британское произношение, транскрипция - бот. спаржа (Asparagus officinalis) - аспарагус (декоративные стебли спаржи) - кул. столовая спаржа. Asparagus is one of the first plants that greets us in springtime! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all.

Asparagus & Lemon Risotto This popular vegetable comes in a variety of colors, including green, white and purple. The garden asparagus is widely cultivated as a vegetable for its succulent spring stalks. Asparagus is a young tender shoot (spear) vegetable, emerging out from its underground root system. You can have Asparagus & Lemon Risotto using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Asparagus & Lemon Risotto

  1. You need 1 cup of rice, Arborio, Italian short-grain rice.
  2. Prepare 200 g of Parma ham.
  3. You need 1 of bunch of Aspargus, steamed and chopped.
  4. Prepare 2 of onions, chopped.
  5. It's 1/4 cup of dry white wine.
  6. Prepare 4 tablespoons of fresh lemon juice.
  7. Prepare 2 tablespoons of olive oil.
  8. You need 4 cups of chicken stock, Maggi.
  9. It's of Basil for garnish.

The flavorful spears are a favorite spring season delicacies. Asparagus stalks are commonly consumed as a vegetable. Asparagus has been studied for its diuretic, hypoglycemic, antihypertensive, hypocholesterolemic, CNS, and antioxidant effects; however.

Asparagus & Lemon Risotto step by step

  1. Heat the olive oil in a skillet. Add the onions to the oil and sauté for 2-3 minutes over medium heat or until the onions are translucent..
  2. Add your Arborio rice. Stir the rice well with the onions and oil until the rice is coated with the oil..
  3. Add the wine. When the wine is almost absorbed, reduce the heat and ladle in enough stock to cover the risotto..
  4. When the added stock is almost absorbed, re-cover the risotto with more stock..
  5. Continue this process for about 20 minutes or until the risotto is tender to your liking..
  6. When the stock absorption rate slows down considerably, add the asparagus and drizzle in the lemon juice..
  7. Let it stand for 3-4 minutes and then serve in bowls wrapping the risotto with the Parma ham..