Lemon And Asparagus Risotto Recipe

Name: Lemon And Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Low Sodium Chicken Broth; 1 pound Asparagus, Cut Into 1-Inch Pieces At An Angle; 3 Tablespoons Butter, Divided; 1/4 cups White Onion, Finely Chopped; 1 cup Arborio Rice; 1/4 cups Fresh Lemon Juice, Divided; 1 Tablespoon White Wine; 1 whole Lemon, Zested; 1/2 cups Freshly Grated Romano Cheese; Salt And Pepper, to taste

Servings: persons

3 cups Low Sodium Chicken Broth
1 pound Asparagus, Cut Into 1-Inch Pieces At An Angle
3 Tablespoons Butter, Divided
1/4 cups White Onion, Finely Chopped
1 cup Arborio Rice
1/4 cups Fresh Lemon Juice, Divided
1 Tablespoon White Wine
1 whole Lemon, Zested
1/2 cups Freshly Grated Romano Cheese
Salt And Pepper, to taste

1
In a medium saucepan bring chicken broth to a simmer.
2
In another medium saucepan with a steam basket, add enough water under steam basket and place asparagus pieces in. Add a pinch of salt and cover to steam until tender, about 5-7 minutes. Carefully remove asparagus and set aside.
3
Melt 2 tablespoons butter in a large skillet over medium heat. Add in onions and cook until slightly tender, about 3-4 minutes. Add in rice, 2 tablespoons lemon juice and wine and stir until liquid is absorbed into rice. Ladle in about 1/2 cup of chicken broth into rice and stir until liquid is absorbed. Continue adding 1/2 cup of chicken broth at a time, stirring and adding more broth in once absorb until all chicken broth is gone and rice is al dente, about 15-20 minutes.
4
Turn off heat and stir in remaining tablespoon of butter, 2 tablespoons lemon juice, lemon zest, Romano cheese and steamed asparagus. Season with salt and pepper to taste.
5
Serve warm.

636

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 10 ingredients. The key ingredients include: 3 cups Low Sodium Chicken Broth, 1 pound Asparagus, Cut Into 1-Inch Pieces At An Angle, 3 Tablespoons Butter, Divided, 1/4 cups White Onion, Finely Chopped, and more.

Yes, Lemon And Asparagus 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.

Lemon And Asparagus Risotto

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