Risotto with Crème Fraîche, Asparagus, and Lemon

This was the most satisfying thing I've made in ages -- satisfying enough to work as a meal in and of itself, and on a day when I arrived home from work bone-tired, its restorative powers were soul satisfying as well. It's light and spring-like, yet hearty and substantial at the same time.

It's the sort of recipe that I like because you can endlessly tinker with the proportions adding more or less of the crème fraîche, lemon, cheese, or asparagus and every variation will be delicious. It was inspired by a recipe for risotto with lemon zest and crème fraîche in Amanda Hesser's Cooking for Mr. Latte and a recipe for a risotto with lemon, lime, crème fraîche, and asparagus in Daniel Boulud's Cafe Daniel Cookbook.

Risotto with Crème Fraîche, Asparagus, and Lemon

1 tablespoon butter

1 tablespoon olive oil

1/2 small onion, finely diced

1 cup Arborio rice

5 to 6 cups chicken broth, simmering

1 tablespoon lemon juice

10 (or so) spears of asparagus, bottom parts trimmed off, cut into one inch lengths

2 tablespoons crème fraîche

1/2 cup grated parmesan

Zest from half of a lemon

Salt

1. Blanch the asparagus: Bring a couple of cups of water to a boil, add a good pinch of salt, then add the asparagus. Cook until crisp tender. For me that's about 60 seconds but I like my asparagus on the crisp side, you may want to go a little longer. Drain and quickly rinse with cold water. Set the asparagus aside.

2. Bring the chicken broth to a simmer in one saucepan. In another saucepan, sauté the onions in the olive oil and butter until the onions are translucent. Add the rice and stir to get the rice well coated. Begin adding the simmering chicken broth a ladleful at a time, stirring after each addition. When the broth is absorbed, add the next ladleful. Continue adding the broth a ladleful at a time until the rice is just tender. (Begin tasting the rice after you've added about four and a half cups of broth.)

3. When the rice is tender stir in the lemon juice, creme fraiche, grated cheese, and asparagus. Taste and add salt if needed. If you are using canned broth, you probably won't need salt. When the asparagus is warmed through, sprinkle with the lemon zest and serve.

Comments

[littlebouffe]

Hey, you did get the Boulud book. How are you liking it? This sounds great. It's been so long since I made a risotto, but this sounds like just the thing for early spring.

[Ari (Baking and Books)]

Looks like a delicious recipe. I don't cook with asparagus often enough but if I start adding creme friche and lemon with it that may change. :)

[Charles]

Hey Julie,

Two posts in a row that use Creme Fraiche! Where do you find that stuff? I went to every grocery in the area a few weeks back when I wanted to make your carrot soup, and no one had it.
And I don't dare ask an employee around here, you wouldn't believe the ruckus I raised back when I was looking for file' powder.
This risotto looks delicious as well.

[Tanna]

I have a very special bag of rice looking for a very special recipe. I think I'm getting closer when I see this. Love the asparagus and lemon.

[Patricia Scarpin]

I love risotto and this looks fantastic!

I've never used creme fraiche, I'm curious now!

[Lisa (Homesick Texan)]

I saw the first batch of asparagus at the market this weekend. What a wonderful recipe to celebrate the arrival of spring!

[Shawnda]

Oh, this looks wonderful!

[Abby]

I am in love with risotto as of late. Its creaminess is both filling and interesting. I can't wait to try this one, too!

[sher]

I was thinking of making risotto this week. It's such a wonderful thing to eat and that photo is so beautiful. You captured the creamy texture that is the stuff of dreams. Love it! Sigh.

[Kitt]

I usually just grill asparagus, but this is definitely next up.

Ditto on the queries for crème fraîche vendors. Whole Paycheck Foods, maybe?

[lobstersquad]

very springlike and a beauty to look at. I´ve never put cream in risottos, but it´s definitely one to try

[ann]

oh that sounds good. Really, really good... It's so ladlylike!

[Linda, The Village Vegetable]

this looks so creamy and fresh. delicious. can't wait to give it a go!

[cazza]

And the shelf life of creme fraiche is .....? Did you use the same batch in each recipe?

I'm sure you didn't but from a continuity perspective it does look a bit suss!

Husband has been itching to try making risotto and I love asparagus. Maybe this weekend.

How's the recipe book coming along?
:)

[Rebecca]

This is a recipe that just screams springtime, although I'm looking out my window at a big snowstorm, in fact Calvin has a snow day off from school!!

[Man Meets Kitchen]

Risotto is fast becoming one of my faves. Nourishing, easy to make, and reheats well. Nice post!

[Susan from Food "Blogga"]

Yes! Spring time risotto! I anticipate it every year, and yours looks wonderfully creamy and delicious.

[pinknest]

this sounds just lovely! haven't made risotto in a while so now i will.

[Baltimore Snacker]

I've never been one for asparagus, but this does look like a gorgeous and delicious dish, Julie. Especially with the little shreds of lemon zest.

[the bee]

This looks fantastic ! I will also add artichoke hearts.. cuz I love em. Bee

[Mimi]

Oh, Jule, you know what I like!

I must have this!

[Mimi]

Ah, that should be Julie. LOL.

[Anne]

Here I am, wondering what to make for dinner tonight, and you pull out one of my favorite Amanda Hesser recipes. Now I know what's cooking tonight!

[june]

Creme fraiche - it's just soured cream in French, and if you don't have any, add a squeeze of lemon juice to the ordinary stuff, works fine.

[june]

Creme fraiche - it's just soured cream in French, and if you don't have any, add a squeeze of lemon juice to the ordinary stuff, works fine.