Ingredients
Stock and Base
- 5 cups low-sodium chicken stock
- 3 tablespoons extra-virgin olive oil, divided
- 3 tablespoons unsalted butter, divided
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 strips of lemon zest
- Kosher salt, to taste
Risotto and Vegetables
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup Arborio risotto rice
- 1 pound asparagus, woody ends trimmed, cut into bite-sized pieces
Cheese and Finishing
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- 1 teaspoon lemon juice, plus more as needed
- 2 ounces herb goat cheese, crumbled (regular goat cheese can be used)
- Freshly ground black pepper, to taste
- 1 tablespoon chopped tarragon leaves (optional)
Instructions
- Prepare Stock: Bring the chicken stock to a simmer in a medium saucepan over medium heat. Once simmering, reduce the heat to low to keep it warm throughout the cooking process.
- Sauté Aromatics and Toast Rice: In a large, heavy-bottom pot, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion with a pinch of salt and cook until tender but not browned, about 5 to 6 minutes. After 3 minutes, add minced garlic and lemon zest, stirring briefly. Incorporate the Arborio rice and cook for 2 minutes to toast the grains. Pour in the white wine and cook for another minute until mostly evaporated.
- Add Stock Gradually: Add 1 cup of the warm chicken stock and a pinch of salt. Stir occasionally until the liquid is fully absorbed. Then add the remaining stock in 1/2 cup increments, stirring frequently and allowing each addition to absorb before adding the next. Continue this process patiently until the rice is cooked through but still al dente, approximately 30 to 35 minutes. Note that not all the chicken stock may be used.
- Cook Asparagus: While the risotto simmers, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the prepared asparagus pieces and sauté, stirring occasionally, for 4 to 5 minutes until just tender. Remove from heat and set aside.
- Finish Risotto: During the last addition of stock, stir in half of the cooked asparagus. Remove the risotto from the heat, discard the lemon zest strips, and stir in the Parmesan cheese, remaining 2 tablespoons butter, and lemon juice. Fold in the crumbled goat cheese. Season with salt, freshly ground black pepper, and additional lemon juice if needed to balance the flavors.
- Serve: Spoon the creamy risotto into shallow bowls. Top each serving with the remaining sautéed asparagus, a scattering of chopped tarragon if using, an extra sprinkling of Parmesan cheese, and a few cracks of black pepper. Serve immediately while warm.
Notes
- Use low-sodium chicken stock to better control the saltiness of the risotto.
- White wine adds acidity and depth of flavor but can be omitted if preferred, substituting with more stock.
- Constant stirring helps prevent the risotto from sticking and achieves its characteristic creamy texture.
- For a vegetarian version, replace chicken stock with vegetable stock and omit the goat cheese or substitute with a plant-based cheese.
- Adding lemon zest and juice brightens the rich flavors of the risotto and asparagus.
- The tarragon is optional but adds a lovely herbal note.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
