Asparagus and Lemon Risotto

Cooking Light
Asparagus and Lemon RisottoRecipe
Photo: Romulo Yanes; Styling: Paige Hicks
This risotto is not covered while microwaving. Be sure you are using at least a 2-quart bowl to allow plenty of room for the liquid to boil.
Serves 4 (serving size: 1 cup)


+ Add To Shopping List
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


Hands-on: 15 Minutes
Total: 32 Minutes
1. 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.

Created date

March 2013

Nutritional Information

Calories 349
Fat 11.7 g
Satfat 5.3 g
Monofat 4.5 g
Polyfat 0.7 g
Protein 13.4 g
Carbohydrate 47.6 g
Fiber 4.9 g
Cholesterol 21 mg
Iron 3.1 mg
Sodium 550 mg
Calcium 130 mg