This is so delicious--my favorite risotto recipe of all time. I've made it several times with parmesan and tonight substituted goat cheese--even more luscious. This one is fantastic! Served with white wine, an orange & red onion salad and a turkey Italian sausage.
Lemon Risotto with Asparagus
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.
More From Cooking Light
- 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
- 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
- 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.
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