Asparagus and Lemon Risotto

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.

Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 11.7g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.4g
  • Carbohydrate: 47.6g
  • Fiber: 4.9g
  • Cholesterol: 21mg
  • Iron: 3.1mg
  • Sodium: 550mg
  • Calcium: 130mg

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

Preparation

  1. 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.
Note:

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.

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