Elegant Lemon Saffron Risotto with Grilled Asparagus

Ingredients

• 1 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine
• 1 pinch saffron threads, soaked in 2 tbsp warm water
• 1 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large lemon, zested and juiced
• 1 bunch asparagus, trimmed
• 1 tablespoon butter
• to taste salt and pepper

Method

1. 01
   In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
2. 02
   Add the Arborio rice to the pan, stirring frequently for 2-3 minutes until the rice is lightly toasted.
3. 03
   Pour in the white wine and cook, stirring constantly, until it is mostly absorbed by the rice.
4. 04
   Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
5. 05
   Stir in the saffron with its soaking liquid, lemon zest, and lemon juice. Continue to cook until the rice is creamy and tender, about 20-25 minutes.
6. 06
   While the risotto is cooking, preheat a grill pan over medium-high heat. Drizzle the asparagus with olive oil and season with salt and pepper.
7. 07
   Grill the asparagus for 5-7 minutes, turning occasionally, until tender and lightly charred.
8. 08
   Once the risotto is cooked, remove from heat and stir in the grated Parmesan cheese and butter. Adjust seasoning with salt and pepper to taste.
9. 09
   Serve the risotto immediately, topped with grilled asparagus and an extra sprinkle of Parmesan if desired.