Asparagus and Lemon Risotto

Creamy, Zesty, and full of Vibrant Summer Flavors – a cozy bowl of sunshine 🍋☀️
Have you ever made risotto at home?
If you’ve never tried lemon risotto with asparagus.. this is your sign to try it😘
Lemon and Asparagu Risotto |
Vegetarian Stock |
Vegetarian Risotto |

Rice# Rice Select ARBORIO# Italian Style Rice#
Creme Fresh#

Hi friends, this is Shpa’s Kitchen and today we’re going to make the best and my favorite. My kids love it. It’s called roroto with some asparagus and some lemon zest. It’s one of the favorite and one of the easiest. I can say they love it. So I would love to show and share it with you and hope you guys also try this. And let’s start. I’ll show you with the ingredients first. Okay. So, the are my ingredients. So, you can see I chopped a small onion. Uh you can use any I use I like to use the white onion so that it gets blended and they don’t even know if it’s around in the risordto. It tastes really nice and becomes translucent so you can really not feel in your mouth. And I have chopped some couple like three to four garlic and that gives a nice flavor. So we did this is about 1 and 1/2 cup of risoto rice. Um it’s called the arvita rice. Um I can show you if you guys want to know I can put in my link and you can see which type of rice I have used. Um of course there’s rock salt as you know always I use rock salt and some vegetable broth. You can use any company. You can use even chicken broth but we are vegetarian so we like to use vegetarian broth. And of course, lemon. For the lemon zest, the fresh lemon zest. We need some butter and some olive oil to start. And yes, and there’s one surprise. So, we’re going to put some of the creme fresh, like a tablespoon of creme fresh. So, it gives you a nice and a creamy and very soft texture to the ratoto. So, we’re going to start. And then we need one pan to start cooking. And then I have sauteed some asparagus with some salt and some pepper. So that is ready to just put it in once the resort is ready. So let’s just start cooking. So I’m going to let the rice be translucent. So we’re going to do about 10 minutes. uh let all the olive oil and the rice get inside and coat inside by each other and become little translucent. So I’m going to toast it toast the rice so it gives a nice texture when it cooks. So just with your light hands just coat it with the olive oil. That’s when the olive oil you should little bit more than needed and just go around and toss it and make it smudge in it so that it gives a nice coating to the rice and I guess give about 7 minutes 7 to 8 minutes for the rice to cook in the olive oil and become little bit of translucent and we’ll see in some time how what does it look like. Okay. So you can see the rice is little bit toasted for 8 7 to 8 minutes. Now I’m going to add some onions and some garlic chopped which I had chopped it fine. And then I’m going to force this in for like about 2 to 3 minutes. You can see the sizzling sound. So, I’m going to let it sizzle for about 2 to 3 minutes. I don’t want it to be burnt or brown. Okay. So, now I’m going to add some salt to it. Some rock salt. And now going to toss a little bit. And now we’re ready to put my broth. Vegetable broth. I would say I would put like a um you can use any broth as I said, any vegetable broth, chicken broth depending what your family prefers. We like to have vegetarian broth because we’re vegetarian. So, so I used about um so I used uh you can see it’s about 33.8 Florence. That’s 1,000 ml for 1 and 1/2 cup of rice. So, I’m going to let this all shimmer and we’re going to close the lid and let it cook for about 10 to 15 minutes so that the rice is cooked and ready. And then we’re going to put some lemon zest and some put some asparagus. And a secret ingredient is this creme fresh which gives a nice and a very soft texture to the rice. So you can see now you can see it’s cooking. You can see the gr you can see the rice has fluffed up but we need about five more minutes. You can see it’s still a little bit of watery. So we need all this juice to get inside the rice. So I would say give about five more minutes for it to soak the water up and then we can proceed the putting the cream and the lemon zest and asparagus. Okay. So you can see the rice is almost cooked. So I’m putting my asparagus and I’m going to put some of my lemon zest. And you need to shut down the stove because you need to keep little bit of the liquid so that it will shim. It’ll just slow down and cook the rice will soak all that juice inside. So you need to keep a little bit of the water so that it has some flavor. And you’ll see in about 10 minutes all the whatever is left over stock will be soaked by the rice. And I’m putting some lemon zest if you can see to give a nice lemony flavor. It tastes very good. Yes. So now we’re going to put the creme fresh. As I said about table I like to put like at a tablespoon so that it gives a nice creamy thing. That’s good enough. One tablespoon should be good enough. And then you need to uh try to put everything together. checks. Put some black pepper. We’re going to add some black pepper. And you can taste the black pepper. So, I’m going to put some black pepper, which gives a nice effect to it, a nice flavor. So, you can put my lemon zest, asparagus, and I put the creme fresh. You can put mascapony cheese also. tastes really yummy. It gives a tangy and a smoothness to the risoto. And now I’m going to close the lid and let the rice do the job of soaking all the yummy rice. We’ll soak all this vegetable stock in it. Ready to eat.