Lemon Risotto with Asparagus

Lemon Risotto with Asparagus Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Risotto is traditionally made with Arborio rice because of its high starch content and firm texture. Constant stirring helps release the rice's starches, creating a creamy texture with separate grains. A large skillet or sauté pan provides a broad surface to help the rice cook evenly.

Yield:

6 servings (serving size: about 1 1/4 cups)

Recipe from

Nutritional Information

Calories 307
Caloriesfromfat 14 %
Fat 4.9 g
Satfat 1.9 g
Monofat 2.4 g
Polyfat 0.3 g
Protein 11.7 g
Carbohydrate 51.2 g
Fiber 2.7 g
Cholesterol 6 mg
Iron 1.2 mg
Sodium 532 mg
Calcium 154 mg

Ingredients

3 (14 1/2-ounce) cans fat-free, less-sodium 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
3 cups (1-inch) diagonally cut asparagus (about 1 pound)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves

Preparation

Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. 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.

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. 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). Remove from heat; stir in cheese and juice. Sprinkle with thyme.

Note:

Marie Simmons,

March 2002
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