Asparagus & Lemon Risotto
Asparagus & Lemon Risotto

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, asparagus & lemon risotto. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Asparagus & Lemon Risotto is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Asparagus & Lemon Risotto is something that I have loved my whole life. They are nice and they look fantastic.

Asparagus is the name a genus of plants within the flowering plant family Asparagaceae, as well as a type of vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. In this episode we discuss pH, Soil Composition, spacing, harvesting, How to harvest, mulching, and how to fertilize your. Asparagus is one of the first plants that greets us in springtime!

To begin with this particular recipe, we must prepare a few components. You can cook asparagus & lemon risotto using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Asparagus & Lemon Risotto:
  1. Take 1 cup rice, Arborio, Italian short-grain rice
  2. Make ready 200 g Parma ham
  3. Get 1 bunch of Aspargus, steamed and chopped
  4. Make ready 2 onions, chopped
  5. Make ready 1/4 cup dry white wine
  6. Take 4 tablespoons fresh lemon juice
  7. Take 2 tablespoons olive oil
  8. Take 4 cups chicken stock, Maggi
  9. Take Basil for garnish

Learn how to grow and harvest it.

Instructions to make Asparagus & Lemon Risotto:
  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.

So that’s going to wrap this up for this exceptional food asparagus & lemon risotto recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!