Lemon Asparagus Risotto

Brightness and Patience in Every Stir

Risotto teaches you something every time you make it. There is no rushing the process — only the quiet rhythm of adding, waiting, and stirring again. This version carries the freshness of early spring, the kind of meal that feels both grounding and light at once. The lemon lifts everything gently without announcing itself, and the whole dish comes together in that unhurried, almost meditative way that risotto always insists upon. It is, in the best sense, a recipe that asks something of you — and gives back abundantly.

Ingredients

• 3 tablespoons Alessi Extra Virgin Olive Oil
• 1 cup asparagus, cut into 2 inch pieces
• 1/2 cups onion, sliced
• 1 cup white mushrooms
• 1 large chicken breast, cubed
• 1 1/2 cups Alessi Arborio Rice
• 1/2 cups dry white wine
• 6 cups chicken broth
• 1/2 cups Italian parsely, chopped
• 1/4 cups parmesan cheese

Instructions

1. Heat 1 tbsp of olive oil in a large saucepan over medium-high heat.
2. Add in the asparagus, onion, and white mushroom and cook till tender, about 5 minutes.
3. Season with salt and pepper.
4. Set aside the vegetables on a separate plate.
5. Add another 1 tbsp of olive oil into the sauce pan and cook the chicken until golden brown and cooked through.
6. Season with salt and pepper.
7. Set aside.
8. Heat the remaining 1 tbsp of olive oil in the saucepan.
9. Stir in the rice, coating completely, and toast till the rice is golden brown, stirring constantly.
10. Add in the wine and stir until absorbed.
11. Stir in the chicken broth ½ a cup at a time, waiting for each ½ cup to be absorbed before stirring in the next ½ cup.
12. Once all the chicken broth is absorbed, stir in the vegetables, chicken, parsley, and parmesan cheese.
13. Season with salt and pepper to taste.
14. Serve hot!