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Asparagus and Lemon Risotto

Photo: Romulo Yanes; Styling: Paige Hicks
Hands-on time 15 mins
Total time 32 mins
Yield Serves 4 (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.