Meyer Lemon and Asparagus Risotto Recipe

Since I shared with you a recipe for Sour Cream Chocolate Cake that didn’t exactly work, I thought I would also share with you a recipe that actually worked. And this is an easy recipe for a fabulous risotto.

I know what you are thinking – risotto is very involved and very hard to make, it is definitely not something that you can make easily. Well, not really. The first few times I tried risotto, I was convinces that this is something that only a chef at a restaurant can make. But then I started looking for risotto recipes and learned how to make risotto. What I found out in the process is that risotto is all about stirring – if you can stir, you can make risotto.

But why stir at all? Well, when you stir the starch from the rice releases into the liquid and creates that creamy risotto consistency that we love risotto for.

A few words about risotto rice. The rice that I have used for risotto has been Arborio rice (short-grained rice) and Carnaroli (medium-grained rice). Either one of these will be great in this risotto.

And finally, the additional risotto ingredients, in this case Meyer lemon and asparagus. Serve this risotto with a simple chicken dish, or you can make a vegetarian brunch or dinner out of it, by serving it with a salad, such as Avocado Salad With Feta And Radishes, or Pear With Blue Cheese and Pecans, or Beet Salad.

Tools For Making Meyer Lemon and Asparagus Risotto Recipe

Cutting Board
Dinnerware
Pot
Grater

Ingredients For Meyer Lemon and Asparagus Risotto Recipe

2 cups of Arborio or Carnaroli Rice
4 cups of Chicken Stock
2 cups of Water
3 Tablespoons of Olive Oil
1/2 Tablespoon of Butter
1 Small Onion
1/4 cup of White Wine
1/3 cup of Parmesan Cheese

1 Meyer Lemon
3/4 pounf of Asparagus

How To Make Meyer Lemon and Asparus Risotto Recipe

Clean and wash asparagus and chop into 2-inch pieces on a cutting board. Bring water to a boil in a pot. Add asparagus and cook for 3-5 minutes. You want it to still be very crisp. Drain the asparagus.

Grate Parmesan cheese.

Zest the Meyer lemon.

Chop the onion on a cutting board.

Now it is time to make risotto! Combine the stock and water together in a pot and bring to a simmer. Reduce the fire to very small and continue simmering.

In another pot heat up olive oil and butter. Add onion and cook for 2-3 minutes. Add the rice and toast for 3-5 minutes until the rice starts becoming translucent. Add the white wine and stir until the wine evaporates.

Now the stirring starts! Add a ladle or two of the stock and water liquid and stir until almost all the liquid evaporates. Add another ladle or two of the liquid and continue the process until you achieve the desired level of doneness.

Once the risotto is done, add Parmesan, zest of Meyer lemon and asparagus, stir them into the rice and serve.