Lemon Risotto with Asparagus

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 14%
  • Fat: 4.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 11.7g
  • Carbohydrate: 51.2g
  • Fiber: 2.7g
  • Cholesterol: 6mg
  • Iron: 1.2mg
  • Sodium: 532mg
  • Calcium: 154mg

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

  1. Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
  2. 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.
  3. 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.
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