This lemon risotto with asparagus is a lovely spring dish! Asiago cheese and parmesan give the lemon risotto a rich flavor. The asparagus is grilled and drizzled with garlic olive oil. Serve with fresh herbs for a beautiful meal!
Does this plate scream spring, or what?!
This dish is sure to be a showstopper on your Easter table. It can be a wonderful side dish or even the main entree if you’re hosting a meatless holiday. Add it to your menu and it will bring so much comforting brightness to the meal.
Of course, it’s not JUST for the spring holiday. This would be fab for dinner tonight, whether it’s your side or your main dish. You could toss a few more veggies into the risotto if you’d like (peas! carrots!) to bulk it up or even chop up the asparagus and stir it in.
P.S. I promise this is one of the final super lemony recipes I have for the season. I know it’s been a bit of lemon overkill over here. What can I say? I got a bit overzealous with my love for spring recipes and couldn’t wait to share. They all just ended up so delicious. All of this fresh lemon dishes bring an element of hope in the new season!
In our house, if you serve anything on top of risotto, it will be eaten. It’s safe to say that we are huge risotto fans over here. I’m sure you’ve noticed since I have loads of recipes for risotto – basically for any season or holiday you’d like.
Risotto gets a bad wrap for being a big high maintenance. And while it does take longer than microwaving a 90 second bag of rice, it’s more than worth it. It’s one of those dishes that also becomes easier the more often you make it.
Risotto reminds me of the dishes that my grandma used to make. The best way to judge when your risotto is ready? By feeling it and tasting it. By “feeling,” I mean the way the rice feels when you stir it with a spatula. Is it creamy, is it hydrated? This is something you will learn as you make risotto over and over.
By tasting it, you’ll know if the rice is cooked to perfection (I still like a tiny bit of chew) as well as if the dish needs more seasoning. I season everything in our house by tasting. Everything!
This lemon risotto is classic and delicious. I like to use a lot of asiago cheese which tends to be super sharp and nutty. It brings so much flavor to the dish. I also throw in a sprinkle of parmesan to balance things out.
Tons of fresh herbs – basil, chives and parsley are my favorite here, but I’ll even get crazy and add a touch of dill. And of course, lots of lemon zest! I’ve done a lemon chicken risotto before and I have to say that the lemon zest is the key to flavor here.
While the risotto cooks, I toss my asparagus on the grill. I like to grill it then drizzle with garlic olive oil for lots of flavor. Serve it on top of the lemon risotto and this flavor combination is out of this world.
A sprinkle of parmesan or more asiago, plus a fresh herb shower makes this a pretty dish. (more…)
The post Asiago Lemon Risotto with Grilled Garlic Asparagus. appeared first on How Sweet Eats.
Jessica April 11, 2022 at 04:06PM