Lemon Asparagus Risotto - The Local Palate

Name: Lemon Asparagus Risotto - The Local Palate
Ingredients: 6 cups vegetable broth; 2 tablespoons Fresh Press Farms High Oleic Sunflower Oil; 1 large onion, finely chopped; 2 cups Arborio rice; ½ cup dry white wine; 1 pound asparagus, trimmed and cut (1-inch pieces); 2 tablespoons freshly squeezed lemon juice; 1 tablespoon grated lemon zest; ½ cup grated parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped for garnish

thelocalpalate.com

This recipe pairs fresh asparagus with sweet lemon to add a lighter and brighter taste to creamy, stovetop risotto.

View Original

Share this recipe:

Ingredients

6 cups vegetable broth
2 tablespoons <a href=https://freshpressfarms.com/products/sunflower-oil-high-oleic>Fresh Press Farms High Oleic Sunflower Oil</a>
1 large onion, finely chopped
2 cups Arborio rice
½ cup dry white wine
1 pound asparagus, trimmed and cut (1-inch pieces)
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
½ cup grated parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped for garnish