I made this over the weekend for Sean and myself. The lemon and asparagus just scream “spring”. Though I used the zest of two lemons for this recipe, the juice was used to make an equally spring-y Meyer Lemon Yogurt Cake. So stay tuned for that recipe, too!
- 3 tbs olive oil, divided
- 1 bunch asparagus, woody ends broken off and discarded, chopped into large pieces
- zest of two lemons, divided
- salt and pepper
- 2 tbs butter
- 1 onion, chopped
- 2 large garlic cloves, minced
- 1 1/2 cups arborio rice
- 1 cup white wine*
- 4 cups chicken broth
- grated parmesan cheese, to taste
- a few tbs ricotta cheese (optional)
- salt and pepper, to taste
Preheat oven to 400 degrees F. Toss the chopped asparagus with 1 tbs olive oil, zest of 1 lemon, and salt and pepper. On a foil-lined baking sheet, roast asparagus for 9 minutes. Set aside.
In a heavy-bottomed pot, add 2 tbs olive oil and 2 tbs butter. Heat over medium heat. Once melted, add the onion and garlic. Saute until the onions are translucent.
Add the rice and stir to coat with oil and butter. Continue stirring until the rice smells nutty.
Add the wine and stir continuously until it is mostly absorbed. Add one ladle-full of broth. Stir pretty much continuously until the liquid is mostly absorbed. Add another ladle-full, and stir some more. Repeat this process until all of the liquid has been absorbed by the rice.
If desired, dollop in a couple tbs of ricotta cheese for extra creaminess. Add the grated parmesan and remaining lemon zest, too. Stir to combine. Taste, and add salt and pepper as needed.
Add the roasted asparagus, stir to combine. Enjoy!