This summer vegetable risotto is made with green onions, kale, and asparagus. This risotto recipe has a nice pop of lemon and added creaminess from parmesan cheese. An excellent option for a special dinner!
In a medium sauce pan filled half-full with water, bring water to a boil. Place cut up asparagus into boiling water for 2-3 minutes until a fork can just puncture a piece. Pour into a colander to drain and immediately rinse with cold water to stop the cooking. Set aside.
In a large skillet, sauté butter, olive oil, green onion, and kale until kale is slightly softened and bright green (~3-4mins)
Add dry rice to pan and sauté until coated and slightly translucent (~2mins)
Add wine and stir until absorbed
Add broth ~3/4-1 C at a time (to just cover rice). Stir until all liquid is absorbed. Continue to add broth in ~3/4C increments until all broth is used and rice is cooked (~20-25mins). Add the lemon zest and 1 Tbsp of lemon juice with the last round of broth
Stir in parmesan and cooked asparagus. Taste and add additional lemon juice, salt and pepper if desired.
Serve and enjoy!
*Don’t rush it. Seriously, don’t do it! Adding your liquid in small increments and continuously stirring is an integral part of making the perfect risotto. This allows your rice to cook slowly which in turn will help to create that creamy risotto you are hoping to achieve. Another risk of trying to rush the cooking process is undercooked, crunchy rice. Not worth it. *Wine for risotto: Use a dry, crisp white wine when making risotto. Pinot Grigio or Sauvignon Blanc are both excellent options. If you are going to use a Chardonnay, make sure it is an unoaked variety.