Creamy Rice with Asparagus, Roasted Lemon and Pistachio Ricotta

Name: Creamy Rice with Asparagus, Roasted Lemon and Pistachio Ricotta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranea
Ingredients: 11.3 oz short-grain rice; 10.6 oz green asparagus; 1 cup yellow onion; 2 cloves garlic; 1 whole lemon; 4.6 cups vegetable broth; 1/2 cup dry white wine; 3/4 cup ricotta cheese; 1.4 oz pistachios; 1.2 oz grated Parmesan cheese; 3 tbsp olive oil; 1.5 tbsp butter; 2 tbsp fresh parsley; 1 tsp fresh thyme; 1/2 tsp black pepper; 1 tsp salt

An elegant creamy rice built on gently cooked onion, sautéed asparagus, roasted lemon for a sweet, deep citrus note, and creamy ricotta finished with toasted pistachios and fresh herbs. Original, aromatic, and impressive with just a handful of ingredients.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g short-grain rice (tipo bomba or similar)
300 g green asparagus (without the parte dura, en trozos of 3 cm)
160 g yellow onion (chopped fina)
2 cloves garlic (chopped)
1 unit lemon (cut en mitades)
1.1 l vegetable broth (hot)
120 ml dry white wine (optional pero recomendado)
180 g ricotta cheese (whole or cremosa)
40 g pistachios (pelados and chopped)
35 g grated Parmesan cheese (freshly grated)
45 ml olive oil (divided)
20 g butter (for terminar)
10 g fresh parsley (chopped)
2 g fresh thyme (solo the leaves)
2 g black pepper (freshly ground)
6 g salt (or to taste)

Nutrition facts

per serving

531 kcal

Calories

14 g

Protein

57 g

Carbs

24 g

Fat

4 g

Fiber

53 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the lemon halves on a small tray, brush them with 1 tablespoon of olive oil, and roast for 12 to 15 minutes, until browned on the edges and lightly caramelized. Set aside.
2
Meanwhile, heat the vegetable broth in a saucepan over low heat and keep it warm throughout the rice cooking process.
3
In a wide skillet or shallow pot, toast the pistachios over medium heat for 2 to 3 minutes, stirring so they do not burn. Remove and set aside.
4
In the same skillet, add 1 tablespoon of olive oil and sauté the asparagus for 3 to 4 minutes with a pinch of salt and a little black pepper, until tender but still bright green. Remove and set aside.
5
Add the remaining olive oil to the skillet. Stir in the onion and cook over medium-low heat for 6 to 8 minutes until translucent. Add the garlic and fresh thyme, and cook 30 seconds more.
6
Add the short-grain rice and stir for 1 to 2 minutes to coat and lightly toast it in the fat and aromatics.
7
Pour in the dry white wine and cook, stirring, until the alcohol has mostly evaporated, about 1 minute.
8
Add one ladle of hot broth to the rice and stir frequently. When it is almost absorbed, add another ladle. Repeat the process for 16 to 18 minutes, keeping the texture creamy and fluid.
9
With about 4 minutes left in the cooking time, return the asparagus to the pan so it finishes cooking with the rice.
10
Squeeze one roasted lemon half over the ricotta and mix it in a bowl with half of the parsley and a pinch of salt until you get a loose cream.
11
Remove the rice from the heat. Add the butter, grated Parmesan, and 2 tablespoons of the lemon ricotta. Stir vigorously to emulsify and finish the rice. Adjust with salt and black pepper, and add a little more broth if you want a looser texture.
12
Serve the creamy rice immediately. Spoon over small dollops of the remaining ricotta, the toasted pistachios, the rest of the parsley, and a few drops of juice from the other roasted lemon half to taste.

Chef tips

For a truly creamy texture, do not let the rice sit too long before serving. If it thickens, loosen it with a few tablespoons of hot broth. Roast the lemon cut-side up so it concentrates flavor without drying out too much.

Substitutions

You can swap ricotta for mascarpone or thick whipped fresh cheese. Pistachios can be replaced with almonds or hazelnuts, though the final flavor will change. If you prefer not to use wine, replace it with the same amount of vegetable broth and add a few extra drops of lemon at the end.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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