Spring Asparagus Risotto
Ingredients
-
4½
cups
low-sodium chicken or vegetable broth
-
2
tsp
olive oil
-
⅓
cup
shallots, chopped
-
1
cup
arborio rice
-
2
oz
dry white wine
-
¾
lb
thin asparagus spears, tough ends trimmed, cut 2-inches long
-
1-2
tsp
fresh lemon juice
-
¼
cup
chopped fresh parsley
-
¼
cup
freshly grated Parmigiano-Reggiano
-
to taste
salt and fresh cracked pepper
-
1
tsp
grated lemon zest for garnish
Instructions
- Heat the broth in a large saucepan over medium-high heat until boiling, then reduce to a simmer.
- In another large heavy saucepan, heat olive oil over medium heat and sauté the shallots for 3-4 minutes.
- Add the arborio rice to the shallots and sauté until slightly translucent, about 2-3 minutes.
- Pour in the dry white wine and stir until absorbed.
- Add a ladleful of the simmering broth and stir until absorbed, repeating this process until the rice is creamy and tender but slightly firm in the center.
- In the last 5 minutes of cooking, add the asparagus along with the final ladle of broth.
- Once all the liquid is absorbed, remove from heat and stir in lemon juice, parsley, and Parmigiano-Reggiano.
- Serve immediately, topped with fresh cracked pepper, lemon zest, and extra cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
255
Total fat
4g
Total carbohydrates
43g
Total protein
9g
Sodium
630mg
Cholesterol
5mg
You might also like