Asparagus and Parmesan Risotto with No Salt Lemon Pepper
I love risotto as it is hearty and incredibly versatile. Risotto is flexible – swap out the seasoning blend, cheese and/or vegetable of your choice and the result will be just as delicious.
1 bunch asparagus, trimmed
2 tablespoons unsalted butter
1 small onion, diced
2 garlic cloves, minced
2 cups arborio rice
3/4 cup dry white wine
4 cups stock (vegetable, chicken)
3 tablespoons mascarpone cheese
1/3 cup chives, finely chopped
Lemon zest and lemon wedges
1 tablespoon No Salt Lemon Pepper Seasoning
Cut asparagus into 1 inch pieces and add to a microwave safe bowl. Cover with water and cook for 3 to 4 minutes or until asparagus is just tender. Drain and add to an ice bath to stop the cooking process. Set aside.
In a large saucepan over medium heat melt the butter. Add in the onion and cook until translucent, about 5 minutes. Stir in the garlic and No Salt Lemon Pepper seasoning. Cook until fragrant, about 30 seconds.
Stir in the rice. Cook for 2-3 minutes or until the rice is slightly toasted. Then pour in the wine and scrape the bottom of the pan to deglaze
Once the wine has evaporated, stir in 1 cup of stock. Cook until the stock has evaporated, stirring often. Repeat with additional 3 cups of stock.
Meanwhile, drain the asparagus and pat dry. Set aside.
Remove from heat. Stir in the cheese, chives and asparagus. Serve with lemon wedges.
I prefer al dente risotto. If you prefer a softer texture, add additional stock 1/4 cup at a time.