Lemony Asparagus Risotto With Leeks and Garlic Almonds
Is there anything better than creamy risotto with lemony asparagus, fresh leeks, and slivered garlic almonds? The answer to that would be no, there’s really not anything better.
The Best Risotto Recipe, Ever.There are few things that I love more than a good risotto. Risotto can be rich, creamy, and oh so decadent. But it’s also a very versatile dish. Because the rice has no flavor, the flavor really comes from the ingredients used for the base and any toppings added. I’ve made (and eaten) quite a few risotto recipes in my day and I can say with absolute certainty that this is the best EVER.
There’s a few reasons why this risotto is so delicious and beats all of the other recipes out there.
- Champagne instead of wine: Yes, you read that right. While most risotto recipes can for a splash of a dry white wine, this risotto recipe utilizes champagne. The bubbles here really bring a freshness to the risotto, while still adding rich flavor.
- The addition of leeks: I love spring for many reasons, but the main one is because leeks are in season! They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and- of course- risotto.
- Slivered garlic almonds: You won’t find almonds in most risotto recipes, but the other recipes don’t know what they’re missing. Using slivered garlic almonds from Sante Nuts as the final topping bring this whole dish together.
I could go on, and on about reasons why I love this recipe, but those are definitely the top three. The addition of all three of these unique changes is what makes this recipe like no risotto you’ve ever had before. Plus, it’s so much easier to make than you would ever think!
The Base: Champagne, Leeks, & Butter- oh my!
As previously stated, every good risotto recipe starts with a killer base. The base is what all other flavors will build off of. Ultimately, the base will make or break a risotto dish.
Start by adding 1/4 cup of unsalted butter to a large pot or Dutch oven. Melt the butter over medium heat, then add one large leek that’s been diced, one minced shallot, and four cloves of minced garlic. While many would opt to use the leek on its own and not pair it with the shallot, the combination of the two creates a deeper flavor. Sauté for about five minutes until the shallot is translucent.
Now, add one cup of arborio rice. You want to toast the rice before adding the champagne. Toasting the rice in the base creates a rich flavor. Season with one a half teaspoons of pepper and one teaspoon salt. After two minutes, add one fourth cup of champagne of your choice. Stir consistently until the champagne is absorbed, then reduce the heat to medium-low.
Lemony Asparagus Risotto With Leeks and Garlic Almonds
Recipe details
- 6 Servings
- Prep time: 25 Minutes Cook time: 35 Minutes Total time: 1 hr
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