Lemon Garlic Asparagus Risotto with Toasted Pine Nuts

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.