Servings: 4 | 40 minutes | 350 kcal
This dish is a celebration of spring with its bright and fresh flavors. The lemon brings a tangy brightness, while the toasted pine nuts add a wonderfully nutty crunch. It' a dish that' as pleasing to the eye as it is to the palate.
Ingredients
- 200 grams asparagus
- 1 cups arborio rice
- 2 pieces garlic cloves
- 1 teaspoons lemon zest
- 2 teaspoons lemon juice
- 50 grams pine nuts
- 2 teaspoons olive oil
- 4 cups vegetable broth
- to taste grams salt
- to taste grams black pepper
Instructions
- Trim the ends of the asparagus and cut into 1-inch pieces. In a large pan, sauté the asparagus in a tablespoon of olive oil over medium heat. Remove from the pan and set aside.
- In the same pan, sauté the garlic until fragrant. Add the arborio rice and stir, allowing it to toast for about 2 minutes.
- Add a ladle of hot vegetable broth to the pan and stir, letting the rice absorb the broth. Continue adding the broth a ladle at a time, stirring frequently, until all the broth is absorbed and the rice is al dente.
- Stir in the lemon juice, lemon zest, asparagus, salt and pepper. Cook for another few minutes until everything is heated through.
- In a separate pan, toast the pine nuts over medium heat until golden brown, then sprinkle over the risotto.
- Serve the risotto hot with a sprinkle of lemon zest on top for extra tang.