Elegant Lemon Herb Risotto with Asparagus and Parmesan

Ingredients

• 1 tablespoons olive oil
• 1 cup Arborio rice
• 1 cup dry white wine
• 4 cups vegetable broth, heated
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon lemon zest, freshly grated
• 2 tablespoons lemon juice, freshly squeezed
• 1 cup fresh herbs (such as parsley, basil, or chives), chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large saucepan, heat the olive oil over medium heat. Add the Arborio rice and cook, stirring constantly, until the rice is lightly toasted, about 2-3 minutes.
2. 02
   Pour in the white wine and stir until it is fully absorbed by the rice.
3. 03
   Gradually add the heated vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
4. 04
   After about 15 minutes, add the asparagus pieces to the risotto. Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes in total.
5. 05
   Remove the pan from heat and stir in the Parmesan cheese, butter, lemon zest, and lemon juice until well combined and creamy.
6. 06
   Fold in the fresh herbs and season with salt and freshly ground black pepper to taste.
7. 07
   Serve the risotto immediately, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired.