Asparagus, Ricotta, and Lemon Risotto
Celebrate the freshness of spring with bright citrus, tender asparagus, and a creamy, luxurious texture. This recipe focuses on classic risotto technique—slow stirring, careful seasoning, and proper timing—to create a dish that is both comforting and light, perfect for showcasing spring ingredients at their peak.
- Serves
- 4-6
Directions
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Strain Ricotta: Place ricotta cheese in a wire mesh strainer or colander lined with cheesecloth to strain for at least 30 minutes. If straining longer than an hour, keep in the refrigerator.
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Warm the Stock: In a large pot, bring the broth to a gentle simmer. Keep it warm over the lowest heat throughout the cooking process so it incorporates smoothly into the risotto.
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Sauté Asparagus: In a skillet over medium heat, sauté the asparagus pieces for 3-4 minutes in 1 tablespoon of olive oil and season with salt and pepper. Remove to a plate to add to the risotto later. Cook the asparagus spears, adding a little more oil and butter if needed, for 3 minutes, and remove to the plate for garnish.
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Build the Flavor Base: Place a Dutch oven or large heavy-bottomed pot over medium heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the shallot, garlic, and thyme, stirring until fragrant, about 30 seconds.
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Toast the Rice: Add 2 tablespoons of butter and allow it to melt. Stir in the rice, coating each grain in the butter. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted.
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Deglaze: Pour in the white wine, lemon juice, and zest. Stir continuously until the liquid is fully absorbed by the rice. Season with salt and white pepper.
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Add the Broth Gradually: Begin adding the warm broth one cup at a time, stirring frequently. Allow each addition to be fully absorbed before adding the next. After the first few additions, the rice will begin releasing its starch and take on a creamy appearance.
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Cook to Creamy Texture: After 3–4 cups of broth, taste the rice. Continue adding broth until the grains are tender with a slight bite (toothy but not crunchy). This typically takes 7–8 cups total. Remove the risotto from the heat.
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Finish the Risotto: Add the strained ricotta, stirring gently until fully incorporated. Stir in the remaining 2 tablespoons of butter and the heavy cream until smooth and glossy. The finished risotto should be rich, creamy, and slightly loose. Stir in the chopped asparagus pieces.
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Serve: Spoon into low pasta bowls, garnished with a few sliced asparagus spears arranged in the center, a sprinkle of parmesan cheese, and fresh parsley.
From Shawnie's class “Fresh Starts: Cooking with Spring Flavors”
