Parmesan Risotto with Lemon Pepper Asparagus — plated and ready to serve

Parmesan Risotto with Lemon Pepper Asparagus

Made with Roast'd Aspara Good — Lemon Pepper Asparagus.

Ingredients

  • 1 pack Roast'd Aspara Good (Lemon Pepper Asparagus) — served on the side
  • 1 cup arborio rice
  • 4 cups warm vegetable stock
  • 1/2 cup grated Parmesan
  • 1 small onion, finely diced
  • 2 tbsp butter

Procedure

  1. Start the risotto

    Soften the onion in butter, add the rice, and toast for 1 minute.

  2. Cook low and slow

    Add warm stock a ladle at a time, stirring, until the rice is creamy and al dente, about 20 minutes.

  3. Finish

    Stir in the Parmesan and season. Meanwhile, air-fry the Aspara Good for 7–9 minutes until crisp.

  4. Plate

    Spoon the risotto into bowls with the lemon pepper asparagus on the side.

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