Asparagus And Lemon Risotto Recipe

Name: Asparagus And Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped onion; 2 tablespoons butter; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 cup uncooked Arborio rice or other medium-grain rice; 3 cups unsalted chicken stock; 1/3 cup dry white wine; 1 pound asparagus, trimmed and cut into 1/2-inch pieces; 1/2 teaspoon grated lemon rind; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 ounces shaved Parmigiano-Reggiano cheese (1/3 cup), divided

Servings: persons

3/4 cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
3 cups unsalted chicken stock
1/3 cup dry white wine
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 teaspoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces shaved Parmigiano-Reggiano cheese (1/3 cup), divided

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Combine first 4 ingredients in a 2-quart microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice; microwave at HIGH 3 minutes. Stir in stock and wine; microwave at HIGH 16 minutes, stirring for 30 seconds every 4 minutes. Add asparagus; microwave at HIGH 2 minutes. Stir in rind, juice, salt, pepper, and half of cheese. Top with remaining cheese.
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707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup chopped onion, 2 tablespoons butter, 1 tablespoon olive oil, 2 garlic cloves, minced, and more.

Yes, Asparagus And Lemon Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Lemon Risotto

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