What a delightful refreshing side dish to accompany your lamb chop or any meal. Lemon Asparagus Risotto is a show stopper in appearance and the lemony earthy flavors. #cooking #foodie #fromscratch #culinaryadventure #recipe #yummyfood #yummy #delicious #refreshing #lemon #Asparagus #Risotto #sidedish
Okay guys let’s make some lemon asparagus risoto first of all we have a kettle here that we’re going to put our asparagus that we’ve already prepped into it about 20 spars and we’re going to put it in here and steam for 5 minutes we have chicken broth warming in
This mediumsized Skillet yeah guys I know it’s terrible I need to replace them over medium heat we’re going to add 2 tbspoon of olive oil and allow it to heat once it’s hot we’re going to add a stock a stock of celery Dice and one small onion dice into here and we’re
Going to cook it for at least 5 minutes so we want it we want onions and the celery to be cooked through kind of caramelized and put these in here so I did all the prep ahead of time because it with this recipe you’re going to want
To have it done ahead of time because you’re going to have to it just is so much flavor intensive I would call it cuz you have to sit and stir it I’m going to serve with this KAC lamb chalk slic carrots SRS in a salad so the perfect Easter dinner only in February
Now if you’re going to serve this dinner and you’re having someone help doing this you’re going to need someone to help my husband’s going to do the lamp for me because it takes too much time with both of us with both of these so we’re going to get this cooking with
This coat okay now our Bagus is steamed for 5 minutes we want to take it out and cut it into 1 in pieces fire onions and cery is still cooking we want those to get done oh looks like about an inch guys it doesn’t have to be perfect okay
So there’s our asparagus ready our onions are still cooking okay now we’re going to add a/4 of a teaspoon of salt and pepper to our celery and onions 1/4 teaspoon each stir that in good and now we’re going to add our rice guys I’m terrible at pronunciation
I don’t know it’s Italian style rice make what you make for out and it also has one clove of garlic in it so we’re going to add that in a boreo a Boro I am terrible with pronunciations even in English so don’t ask me okay so we want
To cook this until our rice starts is a golden color about 5 minutes need to stir occasionally but not constantly yet okay now we’re going to add a half a cup of dry white wine stir until the wine is gone okay so there goes our wine we’re
Now going to add a third of our our warmed broth which is going to be about a cup and A4 or a half and we’re going to stir you have to constantly stir this until it’s gone and then you add more okay so this is this is a process guys
So we’re going to add all four cups but we’ll add it a little at a time this needs to be constantly stirred until it’s finished at this point so don’t be leaving it up here here you can just do it it’s fine okay we’ve add the last of
Our chicken stock and we’re going to continue stirring I’ve been stirring nonstop now and we’re going to continue stirring until we’re to The Next Step okay we’ve been stirring it now for about 15 20 minutes and it has it is finished and it’s all creamy so we’re
Going to stir in our parmesan a half a cup of shredded parmesan and our asparagus pieces okay and then turn off the heat add your half teaspoon of lemon zest make sure you zest your lemon before you juice it and our two tablespoons of lemon juice and we’ll
Stir that in and it is ready to eat looks delicious I’m going to tell you guys now this is the first time I’ve ever made risoto but it looks like it’s supposed to and I’m looking forward to eating it thanks for joining me