Asparagus & Lemon Risotto

Ingredients (Serves 4)

• 1½ cups Arborio rice

• 1 bunch fresh asparagus

• 1 small shallot

• ½ cup dry white wine

• 4 cups warm vegetable broth

• Zest of 1 lemon

• 2 tbsp unsalted butter

• ½ cup freshly grated Parmigiano Reggiano

• Extra virgin olive oil

• Salt to taste

Method

1. Sauté minced shallot in olive oil over medium heat.

2. Add rice and toast for 1–2 minutes.

3. Deglaze with white wine and let evaporate.

4. Add warm broth gradually, stirring continuously.

5. Fold in sliced asparagus halfway through cooking.

6. Finish with butter, Parmigiano, and lemon zest.

Presentation tip: Garnish with grilled asparagus tips and Parmigiano shavings.

Why it works

Diadema Rosato’s fresh acidity, delicate floral aromas, and red berry notes brighten:

• the sweetness of spring asparagus

• the creaminess of the risotto

• the citrus finish

The wine refreshes the palate and keeps the dish light and vibrant.