Spring-y Lemon Risotto
It’s Spring at last! I mean, technically it’s been Spring for a while now but the weather didn’t get that memo until, oh, last week. C’mon nature. Get with the times.
Look. Compare. Here’s what all of March looked like:
And here’s this week:
Spring always makes me crave lemon everything. I think it’s the bright, fresh flavor. And Spring means asparagus season, which just so happens to pair well with lemon. I think you can see where this is going.
I confessed my risotto addiction in the fall with my Cheesy Pumpkin Risotto recipe. But pumpkin is out of season and lemon is in, so let’s make Spring-y risotto!
You can use Meyer lemons or regular old boring lemons – whatever you have. They’re both delicious. I happened to have Meyer lemons which is why my lemons look a little bit like oranges in the photos.
I use pretty much the same method as the pumpkin risotto, which means we’re cheating by heating the broth in the microwave. It works and it avoids dirtying an extra pot. I give you permission to cheat.
The rest is just some easy peasy stirring. You can do this!
Speaking of peas, they’re a fantastic addition to this risotto. Also, zucchini and asparagus. Get all your Spring veggies in there!
Lemon Risotto can definitely be a dish all on its own (especially when you add some veggies), but I really like to serve it along with some pan roasted salmon (this Sautéed Citrus-Herb Salmon is my favorite) and roasted asparagus.
Spring-y Lemon Risotto
Serves 6 as a side
To make it a complete one-dish meal, stir in peas, zucchini, asparagus or all of the above at the end!
2 tablespoons unsalted butter
1/2 medium onion, diced
3/4 cup arborio rice
1/2 cup dry white wine
3 to 4 cups chicken broth
1/4 cup Parmesan cheese, grated
zest of 1 lemon
juice from 1/2 of lemon
(optional) peas, zucchini, asparagus
Melt butter in a saucepan over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add arborio rice and stir. Cook for 2 minutes, stirring occasionally. Add wine to rice. Cook, stirring frequently, until wine has been absorbed. Meanwhile, pour 2 cups of chicken broth in a glass measuring cup and microwave on High for about 2 minutes, or until hot. Raise heat to medium-high. Add 1 cup of heated broth to rice and continue cooking, stirring frequently, until broth is absorbed. Repeat, adding 1 cup of heated broth and cooking until absorbed, with the remaining 2-3 cups of broth or until rice is al dente and creamy. Remove from heat. Stir in Parmesan, lemon zest and juice.
Best served immediately.