Lemon Asparagus Risotto

This delicious and festive risotto dish is made with Fresh Press Farms High Oleic Sunflower Oil, which is a healthier alternative to traditional cooking oils, as it has a high smoke point and is low in saturated fats. The asparagus and lemon add a bright and fresh flavor to the dish, making it a perfect choice for a spring or Easter meal. Enjoy this dish as a flavorful and satisfying entrée or side dish!


INGREDIENTS

• 6 cups vegetable broth
• 2 tbsp Fresh Press Farms High Oleic Sunflower Oil
• 1 large onion, finely chopped
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp grated lemon zest
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

INSTRUCTIONS

• In a medium saucepan, heat the vegetable broth over low heat until hot.
• In a large, heavy-bottomed saucepan, heat the Fresh Press Farms High Oleic Sunflower Oil over medium heat.
• Add the chopped onion to the saucepan and sauté until it's soft and translucent, about 5-7 minutes.
• Add the Arborio rice to the saucepan and stir to coat it with the oil and onion mixture.
• Add the white wine to the saucepan and cook, stirring constantly, until it's absorbed.
• Gradually add the hot vegetable broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next one.
• When the rice is tender but still firm to the bite, add the asparagus pieces to the saucepan and continue cooking until the asparagus is tender, about 5-7 minutes.
• Stir in the freshly squeezed lemon juice, grated lemon zest, and grated Parmesan cheese.
• Season the risotto with salt and black pepper to taste.
• Serve the risotto hot, garnished with fresh chopped parsley.