Lemony Asparagus Risotto
Ingredients
The risotto
-
6
c.
vegetable broth
-
3 ½
tbsp.
butter
-
1 ½
tbsp.
olive oil
-
2
large
shallots
-
2
c.
arborio rice
-
¼
c.
dry white wine
-
1
lb.
thin asparagus
-
1
c.
shredded Parmesan cheese
-
2
tbsp.
chopped parsley
-
1
medium
lemon
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Bring the vegetable broth to a boil and then reduce the heat to low.
- In a large saucepan, melt 1 ½ tablespoons of butter and olive oil over medium heat.
- Add the chopped shallots and sauté until softened, about 6 minutes.
- Stir in the arborio rice and heat for 1 minute.
- Add the dry white wine and stir until absorbed, about 30 seconds.
- Add 1 ½ cups of broth and simmer until absorbed, stirring frequently.
- Continue adding the remaining broth ½ cup at a time as it gets absorbed, which will take about 35 minutes.
- Add the asparagus pieces with the last ½ cup of broth.
- Once all the broth has been absorbed, stir in the remaining butter, Parmesan cheese, parsley, lemon juice, and lemon zest.
- Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
518
Total fat
15g
Total carbohydrates
72g
Total protein
22g
Sodium
1594mg
Cholesterol
28mg
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