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Prep: 15 minsCook: 25 mins -
Medium -
Italian
Risotto with Grana Padano, Asparagus and Lemon
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This exquisite dish combines the nutty richness of Grana Padano cheese, the vibrant essence of fresh asparagus, and the zesty allure of lemon, resulting in a creamy, flavorful risotto that perfectly serves two. Elevate your dining experience with this simple yet elegant recipe, bringing the essence of Italy to your table in just a matter of minutes.
Recipe tips
For an extra touch, you can drizzle a bit of high-quality extra virgin olive oil over the finished risotto before serving.
If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
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Prep: 15 minsCook: 25 mins
-
Medium
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Lunch -
Italian
-
Recipe tips
For an extra touch, you can drizzle a bit of high-quality extra virgin olive oil over the finished risotto before serving.
If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
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Ingredients
| 1 cup arborio rice | |
| 1⁄2 cup dry white wine, of your preference | |
| 4 cups chicken (or vegetable) broth, kept warm | |
| 1 small onion, finely chopped | |
| 2 garlic cloves, minced | |
| 1 bunch of asparagus, trimmed and cut into bite-sized pieces | |
| 1⁄2 cup Grana Padano cheese, finely sliced | |
| 1 lemon, zest and juice | |
| 2 tablespoons olive oil | |
| 2 tablespoons unsalted butter | |
| salt and pepper, to taste | |
| fresh parsley, chopped (for garnish) |
Method
- Finely chop the onion, mince the garlic, and grate the Grana Padano cheese. Trim the tough ends of the asparagus and cut them into bite-sized pieces.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the asparagus until tender but still crisp, about 3-4 minutes. Season with salt and black pepper. Set aside.
- In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened about 2-3 minutes. Add the minced garlic and Arborio rice. Stir to coat the rice with oil and cook for an additional 2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it's mostly absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladle.
- Keep adding broth and stirring until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Stir in the cooked asparagus, Grana Padano cheese, and butter. Cook for an additional 2-3 minutes until the cheese is melted and the risotto is creamy.
- Grate the zest of one lemon into the risotto and squeeze in the juice. Stir well to incorporate the citrusy flavours.
- Season with salt and black pepper to taste. Garnish with chopped fresh parsley.
- Spoon the Grana Padano Risotto with Asparagus and Lemon onto plates. Optionally, sprinkle extra Grana Padano on top before serving.
