Lemon Risotto With Asparagus Recipe

Name: Lemon Risotto With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth; 1 tablespoon olive oil; 1/2 cup finely chopped onion; 1 1/2 cups uncooked arborio rice; 2 teaspoons grated lemon rind; 1/2 cup dry white wine; diagonally cut asparagus (about 1 pound); 1/2 cup grated parmigiano-reggiano cheese; 2 tablespoons fresh lemon juice; 2 teaspoons fresh thyme leaves

Servings: persons

3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
1 tablespoon olive oil
1/2 cup finely chopped onion
1 1/2 cups uncooked arborio rice
2 teaspoons grated lemon rind
1/2 cup dry white wine
diagonally cut asparagus (about 1 pound)
1/2 cup grated parmigiano-reggiano cheese
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves

1
Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently.
3
Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
4
Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus.
5
Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes).
6
Remove from heat; stir in cheese and juice. Sprinkle with thyme.

481

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 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth, 1 tablespoon olive oil, 1/2 cup finely chopped onion, 1 1/2 cups uncooked arborio rice, and more.

Yes, Lemon Risotto With Asparagus 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 Risotto With Asparagus

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