How To Make Spring Asparagus Risotto
Have a zesty meal with this creamy spring asparagus risotto meal. Cooked with fresh herbs, lemon juice, and zest, and optional seafood toppings.
Serves:
Ingredients
- 4½cupslow-sodium chicken,or vegetable broth
- 2tspolive oil
- ⅓cupshallots,chopped
- 1cuparborio rice
- 2ozdry white wine
- ¾lbthin asparagus spears,tough ends trimmed, cut 2-inch long
- 2tspfresh lemon juice
- ¼cupfresh parsley,chopped
- ¼cupParmigiano-Reggiano,freshly grated, plus more for serving
- salt and fresh cracked pepper,to taste
- 1tsplemon zest,grated, for garnish
Instructions
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In a large saucepan, heat broth over medium-high heat.
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When it boils, reduce heat to a simmer and maintain over low heat, taste for salt, and adjust as needed.
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In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3 to 4 minutes.
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Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent for about 2 to 3 minutes.
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Add the wine and stir until it is absorbed.
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Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
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Continue this process until the rice is creamy, tender to the bite but slightly firm in the center.
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Add the asparagus along with the last ladle of broth and continue cooking for 5 minutes, total time should be about 25 to 30 minutes from the time you started.
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When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley, and Parmigiano-Reggiano.
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Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
Nutrition
- Calories: 616.87kcal
- Fat: 28.82g
- Saturated Fat: 8.75g
- Trans Fat: 0.15g
- Monounsaturated Fat: 12.27g
- Polyunsaturated Fat: 5.51g
- Carbohydrates: 46.92g
- Fiber: 4.05g
- Sugar: 2.98g
- Protein: 38.32g
- Cholesterol: 124.45mg
- Sodium: 789.29mg
- Calcium: 166.34mg
- Potassium: 608.44mg
- Iron: 5.98mg
- Vitamin A: 132.21µg
- Vitamin C: 14.97mg
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