Saffron Infused Risotto with Asparagus and Lemon

Saffron Infused Risotto with Asparagus and Lemon

This saffron-infused risotto is a luxurious and aromatic dish that pairs beautifully with tender asparagus and a hint of lemon zest. It's perfect for a dinner that feels a bit more special than the everyday meal.

Ingredients:

• 2 cups Arborio rice
• 1/2 teaspoon saffron threads
• 1/4 cup white wine
• 6 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a small bowl, soak the saffron threads in 1/2 cup of warm broth.
2. Heat the vegetable broth in a saucepan and keep it at a low simmer.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the Arborio rice to the skillet, stirring to coat with the oil. Cook for 2-3 minutes until the rice is lightly toasted.
5. Pour in the white wine, stirring until it's mostly absorbed.
6. Add the saffron-infused broth to the rice, stirring to incorporate. Continue cooking, adding broth 1/2 cup at a time and stirring frequently until the liquid is absorbed and the rice is creamy and tender, about 18-20 minutes.
7. About 5 minutes before the risotto is done, add the asparagus pieces. Cook until they're tender yet crisp.
8. Remove from heat, stir in the Parmesan cheese and lemon zest. Season with salt and pepper to taste.
9. Serve hot, garnished with additional Parmesan if desired.