Lemon risotto with grilled green asparagus Ⓥ
For 2 people. Creamy risotto with a hint of lemon and grilled asparagus, perfectly balanced with the Saboritz Spumante .
Ingredients
- 200 grams risotto rice
- 500 ml vegetable broth
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 lemon, zest and juice
- 200 grams green asparagus
- 50 ml dry white wine
- 50 grams Parmesan cheese, grated
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, finely chopped (optional, for garnish)
Bring directly
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1
Preparation of the Green Asparagus:
Remove the tough ends of the green asparagus. -
2
Lightly brush the asparagus with olive oil and season with salt and pepper.
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3
Grill the asparagus on a grill pan or barbecue until tender and lightly browned. Set aside.
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4
Preparation of the Lemon Risotto:
Heat a tablespoon of butter in a large pan over medium heat. -
5
Add the finely chopped shallot and garlic, and sauté until translucent.
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6
Add the risotto rice to the pan and briefly toast until the grains are glossy.
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7
Deglaze with the dry white wine and let it fully absorb.
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8
Gradually add the vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue until the rice is tender and creamy, but still has a bit of bite.
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9
Add the lemon zest and lemon juice to the risotto and stir well to combine.
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10
Stir in the grated Parmesan cheese and the remaining tablespoon of butter until everything is well mixed and creamy. Season with salt and pepper if needed.
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11
Serving:
Divide the lemon risotto between two plates.
Arrange the grilled green asparagus on top of the risotto.
Garnish with some fresh parsley and optionally extra Parmesan cheese.
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