Meatless Monday Asparagus Risotto
During cold and flu season it is important to keep up with your vitamin C intake. The use of a whole lemon in this Asparagus Risotto recipe will surely give you your daily recommendation of vitamin C!
What you’ll need:
1.5 cups Aborio rice
1 bunch asparagus – sliced into skinny discs
1 tablespoon olive oil
3 tablespoon salted butter
1 celery stick – finely chopped
1 carton vegetable stock
1 cup dry white wine
1 whole lemon
salt and pepper to taste
- In a pan, on medium heat fry onions and celery in butter and oil until softened. Add rice, coat well in oils and juices and let it toast in the pan for a few minutes before adding wine. Let the wine evaporate almost completely
- Lower the heat and start adding the stock ladle by ladle allowing rice to absorb it slowly. Stir your risotto often to prevent the rice from catching on the bottom of the pan
- When you have used 2/3 of the stock add asparagus and pour most of the remaining stock in. Turn the heat down and let it cook until the asparagus and rice are almost cooked through.
- Stir in lemon juice and zest and use the remaining stock to loosen up the risotto consistency if you feel like it needs it. You are looking for creamy, but not runny texture. Serve immediately.