What is the trick to making good risotto?

The trick to a good risotto is patience and stirring. While you certainly want to use high-quality ingredients to yield the best results, it is the slow and steady addition of liquid and constant stirring that helps to break down the rice and give risotto its distinctive texture and flavor.

What makes risotto so creamy?

As you cook and stir risotto, the starch in the rice breaks down to give risotto its creamy texture. While some recipes add butter, milk, or cheese to make it extra rich and creamy, it is the actual cooking process that gives risotto its distinctive creamy texture.

What protein do you serve with risotto?

Risotto goes well with just about any protein, including steak, pork, chicken, shrimp, scallops, lobster, salmon, and other fish.

Lemon Butter Asparagus Risotto

Lemon Asparagus Risotto

Author: Stephanie Kay

This lemon asparagus risotto is rich, creamy, and easy to make! This recipe works well as a main course or a side dish and stores well in the fridge or freezer for days to come.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Mains
Method: Stovetop
Diet: Vegetarian

Ingredients

2 tablespoons olive oil
4 tablespoons butter
1 shallot or small onion, minced
4 cloves garlic, minced or grated
1 1/2 cups arborio rice
6 cups chicken broth or vegetable broth
1/2 bunch of asparagus, woody ends trimmed, cut into 1/4” pieces
1 lemon, zested and juiced
1/2 cup parmesan cheese, freshly grated
1/4 cup fresh herbs, roughly chopped (optional)
Salt
Black pepper

Instructions

In a saucepan, warm the broth until steaming.
In a separate large pot or pan on medium-high heat, warm the olive oil and 2 tablespoons butter.
Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic, a pinch of salt, and pepper, and cook for another 30 seconds until fragrant.
Add the rice and cook, stirring frequently, until the edges are translucent, for about 2 to 3 minutes.
Reduce the stove to medium heat, add one ladle of warm broth, and cook, stirring frequently, until almost all the broth has been absorbed, then add another ladle of broth, stir, and cook again. Continue adding one ladle of broth in this manner, stirring frequently, until all of the broth has been used and the rice is tender and creamy, for about 20 to 25 minutes in total.
With the last batch of broth, add the chopped asparagus and allow to cook until tender, 2-3 minutes, or until it is bright green in color.
Once cooked, remove the risotto from the heat and stir in the lemon juice, lemon zest, parmesan cheese, the remaining 2 tablespoons of butter, and herbs (optional). Stir until well incorporated, smooth, and creamy.
Taste and season with additional salt and pepper to taste and serve immediately with additional cheese, lemon zest, and herbs.
Any leftover risotto can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition

Serving Size: 1 serving
Calories: 489 calories
Sugar: 4 grams
Fat: 22 grams
Carbohydrates: 61 grams
Fiber: 2 grams
Protein: 12 grams

Find it online: https://kaynutrition.com/lemon-butter-asparagus-risotto/