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The best thing to pair and share with Asparagus Risotto
Ingredients
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Main Ingredients
Aromatics and Seasonings
Garnish
Method
Preparation
Prepare the Broth
In a saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm on the stove while you prepare the risotto.
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
Cooking the Risotto
Add Arborio Rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.
Deglaze with Wine
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Incorporate Asparagus
In the last 5 minutes of cooking, stir in the asparagus pieces so they become tender but still vibrant.
Finish with Cheese and Seasoning
Once the risotto is cooked to your liking, stir in the grated Parmesan cheese, salt, black pepper, and lemon zest. Mix well to combine.
Serving
Plate the Risotto
Spoon the risotto onto serving plates. Top with the cooked shrimp and scallops.
Garnish
Sprinkle with chopped fresh parsley before serving. Enjoy your delicious asparagus risotto with shrimp and scallops!