Asiago Lemon Risotto with Grilled Garlic Asparagus

Why This Recipe Works

Jump to:

• Unique Flavor Combination
• Perfect Cooking Techniques
• An Exquisite Comfort Food
• Quick and Easy to Prepare
• Ingredients
• How to Prepare Asiago Lemon Risotto with Grilled Garlic Asparagus
• Preheat the Grill and Prepare Asparagus
• Heat the Stock
• Sauté Garlic
• Toast the Rice
• Add White Wine
• Gradually Add Stock
• Incorporate Butter and Cheeses
• Add Zest and Herbs
• Grill the Asparagus
• Serve Your Dish
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• Pairing Ideas
• FAQs
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

Unique Flavor Combination

Asiago cheese paired with zesty lemon brings a delightful contrast that elevates the risotto to a gourmet level. The rich creaminess of the risotto balances beautifully with the bright freshness of the garlic asparagus. You get that satisfying creamy texture along with a hint of brightness from the lemon that cuts through the richness. It’s a match made in heaven!

Perfect Cooking Techniques

This recipe employs traditional risotto techniques, allowing for the perfect al dente texture while creating a rich and creamy dish. The slow addition of stock is crucial here, as it allows the rice to release its starches, resulting in that dreamy creamy consistency risotto is famous for. Meanwhile, grilling the asparagus infuses it with a smoky flavor that perfectly complements the risotto’s creaminess.

Why You’ll Love This Asiago Lemon Risotto with Grilled Garlic Asparagus

An Exquisite Comfort Food

This dish encapsulates comfort and sophistication, making it ideal for weeknight dinners or special occasions. It feels fancy enough for a dinner party yet is cozy enough for a family meal. You can set the mood with some nice lighting, and your loved ones will feel like they’re dining at a fine restaurant.

Quick and Easy to Prepare

With clear steps and readily available ingredients, you can whip up this delicious meal in about 30 minutes, impressing family and friends alike. You don’t need to be a professional chef to make this dish shine. Just follow the instructions, and you’ll create something that looks and tastes like it came from a gourmet kitchen.

Ingredients

• 6 cups chicken or vegetable stock
• 1 tablespoon olive oil (for risotto)
• 2 garlic cloves, minced (for risotto)
• Kosher salt and pepper, to taste
• 1 ½ cups Arborio rice
• ¾ cup dry white wine (like Sauvignon Blanc)
• 1 tablespoon unsalted butter
• 4 ounces freshly grated Asiago cheese
• 2 ounces freshly grated Parmesan cheese
• 1 tablespoon freshly grated lemon zest
• ¼ cup chopped fresh herbs (basil, parsley, rosemary, dill, or chives)
• 2 pounds asparagus spears
• 2 tablespoons olive oil (for asparagus)
• 2 garlic cloves, minced (for asparagus)
• Parmesan cheese, for sprinkling

How to Prepare Asiago Lemon Risotto with Grilled Garlic Asparagus

Preheat the Grill and Prepare Asparagus

Start by preheating your grill to the highest setting. Place the asparagus spears on a baking sheet, prepping them for grilling. In a saucepan over low heat, combine 2 tablespoons of olive oil with 2 minced garlic cloves. Gently heat this mixture until fragrant, and then set it aside. This basic garlic oil will take your grilled asparagus to the next level.

Heat the Stock

In a separate saucepan, heat the chicken or vegetable stock over medium heat until it’s hot, but don’t let it boil. Keep it warm over low heat, as this will give your risotto the proper cooking environment.

Sauté Garlic

Using a large saucepan or pot, add 1 tablespoon of olive oil over medium-low heat. Stir in 2 minced garlic cloves along with a pinch of salt and pepper, cooking until the garlic is fragrant but not browned. This is where the base of your flavor starts.

Toast the Rice

Add 1 ½ cups of Arborio rice to the pot and toast the rice for about 3 to 5 minutes. Stir frequently until the grains turn slightly translucent. This toasting process enhances the nutty flavor of the rice and prepares it for the next steps.

Add White Wine

Pour in ¾ cup of dry white wine. Stir continuously until the wine is fully absorbed. This step isn’t just about adding flavor—it’s also about giving your risotto that classic richness.

Gradually Add Stock

Once the wine is absorbed, add 1 cup of the warm stock. Stir until the stock is absorbed before adding another cup. Repeat this process of adding and stirring for about 15 to 20 minutes until the rice is creamy yet still has a slight bite. This gradual addition will help create the perfect texture.

Incorporate Butter and Cheeses

After reaching the right texture, stir in 1 tablespoon of unsalted butter and the freshly grated Asiago and Parmesan cheeses. Mix everything until melted and creamy. Keep stirring; this will ensure that your cheeses integrate seamlessly into the risotto.

Add Zest and Herbs

Now it’s time to bring some brightness into the mix! Stir in 1 tablespoon of freshly grated lemon zest and ¼ cup of your fresh herbs. Give it a taste and adjust the seasoning with kosher salt and pepper if needed. This is where the flavors truly come alive.

Grill the Asparagus

While your risotto is cooking to perfection, it’s time to grill that asparagus. Grill the prepared asparagus for about 5 to 6 minutes. Turn them regularly until they are slightly charred. Drizzle the garlic-infused olive oil over them, and sprinkle with Parmesan cheese when done.

Serve Your Dish

To serve, spoon the creamy risotto onto your plates and top each serving with the grilled asparagus. For an extra layer of flavor, drizzle more garlic olive oil on top and garnish with additional fresh herbs. The visual will be stunning, and the taste even more so!

Serving Suggestions

Pair this dish with a chilled glass of Sauvignon Blanc for a complete dining experience. A simple green salad with a light vinaigrette or some crusty bread is all you need to soak up those delicious risotto leftovers. These sides will balance your meal perfectly without overpowering the star dish.

Tips for Success

• Make sure to use freshly grated cheeses for the best flavor and texture.
• Keeping your rice moving is crucial for getting that creamy consistency.
• Adjust the amount of stock based on how creamy you want your risotto to be.

Variations

• If Asiago isn’t available, think about substituting it with other cheeses like Fontina or Gouda for unique taste experiences.
• Want more substance? Add proteins like grilled shrimp or chicken, turning it into a heartier meal.

Storage Tips

If you have any leftover risotto, store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, do so gently on the stove, adding a splash of stock to help regain that creamy texture.

Pairing Ideas

Complement this dish with lemon-garlic roasted vegetables or a refreshing Mediterranean pasta salad. These sides will enhance your meal, allowing the flavors of your risotto to shine even more.

FAQs

1. Can I make risotto in advance?
Absolutely! While risotto is best fresh, you can make it up to 3 hours in advance. Reheat with a splash of stock to bring back the creaminess.

2. What can I substitute for Arborio rice?
Carnaroli or Vialone Nano rice work well too, although the texture may be slightly different.

3. Can I use frozen asparagus?
Fresh is best, but if you have frozen asparagus, use it! Just remember to thaw and drain well before grilling.

4. Is there a vegetarian option for stock?
Certainly! Just swap chicken stock for vegetable stock to keep it vegetarian-friendly.

5. Can this recipe be made gluten-free?
Yes! Be sure to check the labels on your stock and wine for gluten-free options.

Creating this Asiago Lemon Risotto with Grilled Garlic Asparagus can be a rewarding experience. The creamy risotto paired with the smoky grilled asparagus not only satisfies your palate but can also spark joy and connection with every bite shared around the table. This dish is a celebration of flavors and comfort, making your meals special! Enjoy the delightful journey of cooking and savor the taste!

More Easy Main Dishes Recipes:

• Apple Fritter Bites
• Egg Salad
• Butter Stuffed Dates
• Grilled Pineapple Chicken

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