Lemon Basil Risotto with Grilled Asparagus

This Lemon Basil Risotto is a delightful blend of creamy Arborio rice, zesty lemon, and fresh basil, topped with perfectly grilled asparagus. The dish balances traditional Italian risotto techniques with a refreshing twist, making it a light yet satisfying meal. It's vegetarian and offers a vibrant flavor profile, perfect for any occasion.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon butter

Instructions:

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
3. Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly.
4. Pour in the white wine and stir until it's fully absorbed.
5. Begin adding the warmed vegetable broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Stir in the lemon zest, lemon juice, Parmesan cheese, chopped basil, and butter. Season with salt and pepper to taste.
7. Meanwhile, preheat a grill or grill pan over medium-high heat. Toss the asparagus with the remaining olive oil, salt, and pepper. Grill for about 3-4 minutes until tender and slightly charred.
8. Serve the risotto topped with grilled asparagus and a sprinkle of fresh basil.