Creamy Lemon Asparagus Risotto
Ingredients
The risotto
-
1½
cups
arborio rice
-
1
tablespoon
avocado oil or olive oil
-
1
small
shallot, minced
-
1
large
lemon (juice)
-
4
cups
low-sodium chicken or vegetable broth
-
½
cup
grated, shredded, or shaved Parmesan
-
pinch
sea salt and black pepper
The asparagus
-
1
lb
asparagus, cut into 1½-inch pieces
The garnish
-
optional
chopped fresh parsley or thyme
Instructions
- Heat oil in a large pot over medium heat, then add shallot and cook until softened.
- In the same pot, add arborio rice and cook until glossy, then add salt, pepper, and lemon juice.
- Start adding broth ½ cup at a time, stirring frequently until absorbed.
- In a separate pot, boil water and add asparagus, cooking until tender.
- Once the rice is cooked to a creamy texture, stir in Parmesan and asparagus.
- Serve immediately, garnished with additional Parmesan and fresh herbs if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
273
Total fat
7g
Total carbohydrates
44g
Total protein
9g
Sodium
266mg
Cholesterol
7mg
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