Lemon Parmesan Risotto

A tangy, creamy risotto infused with lemon, Parmesan, and asparagus for a gourmet twist on a classic dish.

Ingredients

• Vegetable broth, 4 cups
• Oil, 3 tbsp
• Shallots, 4, chopped
• Arborio rice, 1 cup
• Lemon juice, 2 tbsp
• Asparagus, ½ lb, ends trimmed off, stalk cut into pieces
• Black pepper and salt, to taste
• Lemon zest, 1 tsp

Directions

1. Add vegetable broth into the saucepan and heat it. Bring to a boil.
2. Add 2 tbsp of oil into the saucepan and place it over medium flame until melted.
3. Add shallots and cook for 1 to 2 minutes until translucent.
4. Add Arborio rice and cook for 2 minutes. Stir well.
5. Add lemon juice and stir well. Then, add rice and vegetable broth and cook it well.
6. Add asparagus pieces and stir and cook it well. Cook for 2 minutes.