Lemon Herb Risotto with Grilled Asparagus

This Lemon Herb Risotto is a delightful blend of creamy Arborio rice, zesty lemon, and fresh herbs, complemented by grilled asparagus. The dish balances traditional Italian cooking techniques with a refreshing twist, making it a perfect main course for any occasion. It's vegetarian-friendly, rich in flavor, and offers a satisfying texture that will please any palate.

Ingredients:

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

Instructions:

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