Lemony Risotto with Asparagus Recipe - Allrecipes.com
Lemony Risotto with Asparagus Recipe

Lemony Risotto with Asparagus

Recipe by  

"Arborio rice, fresh asparagus, white wine, and Parmesan cheese combine into a creamy, elegant risotto side dish that's subtly flavored with lemon."

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Original recipe makes 6 servings Change Servings

Directions

  1. Bring Imagine Low Sodium Free Range Chicken Broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus to an ice bath to stop cooking and then drain. Keep broth at a bare simmer, covered.
  2. Cook onion in 2 tablespoons butter with 1/4 teaspoon Hain Pure Foods Iodized Sea Salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  4. Stir in 1/2 cup broth mixture and simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender, about 18 minutes.
  5. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste.
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Reviews More Reviews

Nov 30, 2010

Quite good but required constant stirring. I will definitely make this again, though, before adding to my recipe collection. I served this with grilled lemon pepper chicken and steamed carrots - made a nice presentation.

 
May 06, 2012

This was excellent! I added 1 T. of lemon juice (from the lemon I grated) which was a nice contrast to the creaminess of the risotto. Cut the asparagus spears on the diagonal for a fancier touch! I used 4 c. of chicken broth (instead of 3 - I just used a whole carton, which is 4 cups), and 1 less cup of water. By accident, the first time I made it I forgot to add the last 2 T. of butter at the end, and it was just as good -- and cut the fat/calories in half! I now cook it this way every time. DELICIOUS and one of our new favorites. Yes it requires constant stirring, but you'll only be stirring for about 20 minutes... it's not that bad for such a great end result! Restaurant quality for sure.

 

18 Ratings

Mar 24, 2011

super easy and tastes great.

 
Sep 02, 2011

What a great recipe! Thanks! 335 saved but only two reviews? Honestly, only thing I did differently was skip the second round of butter to save some calories! So good, a bit labor intensive but not difficult at all. Love.

 
Oct 03, 2011

Great recipe. so simple. i added three cloves of garlic half way through cooking the onions. the lemon zest really adds a great fresh taste. as prev. noted, i cut back on the butter to reduce calories. next time, i will add shrimp and red pepper to make it a more substantial meal. Thanks

 
Sep 26, 2011

Delicious exactly as written. Great served with grilled fish and veggies.

 
Sep 12, 2011

Really easy and Tasty!!!

 
Oct 05, 2011

This was a really great recipe. Risotto is always a labor of love but worth it in the end. I added a couple cloves of garlic to the onion saute and a little more parmesan... it was wonderful!!

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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