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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the broth
In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2
Sauté the vegetables
In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
- 3
Toast the rice
Add the Arborio rice to the skillet and cook for about 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- 4
Add broth gradually
Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding the next ladle. Continue this process for about 15 minutes.
- 5
Add asparagus
After 15 minutes, add the asparagus pieces to the risotto. Continue adding broth and stirring for another 5-7 minutes, or until the rice is al dente and creamy.
- 6
Finish the risotto
Remove the skillet from heat. Stir in the grated Grana Padano cheese, lemon juice, lemon zest, salt, and black pepper. Adjust seasoning to taste.
- 7
Serve
Serve the risotto warm, garnished with extra Grana Padano and lemon zest if desired.
