ASPARAGUS RISOTTO LEMON RECIPES

LEMON-ASPARAGUS RISOTTO RECIPE | EATINGWELL

Lemon-Asparagus Risotto Recipe | EatingWell image

This creamy lemon-asparagus risotto, with crisp-tender asparagus, bright lemon and salty Parmesan cheese, is delicious on its own as a main dish or as a side to enjoy alongside roast chicken.

Provided by Julia Levy

Total Time 45 minutes

Number Of Ingredients 13

Ingredients

4 cups low-sodium vegetable broth or chicken broth
2 tablespoons unsalted butter
¼ cup chopped shallot
2 teaspoons minced garlic
1 cup arborio rice
½ cup dry white wine
1 pound fresh asparagus, trimmed and sliced diagonally (1-inch)
¼ teaspoon ground pepper
? teaspoon salt
¾ cup finely grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

Bring broth to a simmer in a large saucepan over medium-high heat.
Melt butter in a separate medium saucepan over medium heat. Add shallot and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Add wine; cook, stirring occasionally, until completely absorbed, about 2 minutes.
Add 3 cups of the simmering broth to the rice mixture, ½ cup at a time, stirring constantly after each addition, until the liquid is fully absorbed and the rice is al dente, about 30 minutes (keep any remaining broth simmering during this process). Stir in asparagus, pepper, salt and the remaining 1 cup broth; cook, stirring constantly, until the asparagus is tender and the broth is absorbed, 1 to 2 minutes. Remove from heat. Stir in Parmesan, parsley, lemon zest and lemon juice. Serve immediately.

Nutrition Facts : Calories 357 calories, CarbohydrateContent 51 g, CholesterolContent 28 mg, FatContent 11 g, FiberContent 6 g, ProteinContent 11 g, SaturatedFatContent 6 g, SodiumContent 480 mg, SugarContent 4 g

ASPARAGUS-AND-LEMON RISOTTO RECIPE | MARTHA STEWART

Asparagus-and-Lemon Risotto Recipe | Martha Stewart image

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Provided by Martha Stewart

Categories Rice Recipes

Total Time 40 minutes

Number Of Ingredients 12

Ingredients

6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper

Steps:

Bring stock to a simmer in a medium saucepan.
Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

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LEMON RISOTTO WITH ASPARAGUS RECIPE | MYRECIPES

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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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If you would prefer a simple lemon risotto, omit the asparagus and peas.
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Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.

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LEMON-ASPARAGUS RISOTTO RECIPE | EATINGWELL

This creamy lemon-asparagus risotto, with crisp-tender asparagus, bright lemon and salty Parmesan cheese, is delicious on its own as a main dish or as a side to enjoy alongside roast chicken.
From eatingwell.com
Total Time 45 minutes
Category Healthy Risotto Recipes
Calories 357 calories per serving

Add 3 cups of the simmering broth to the rice mixture, ½ cup at a time, stirring constantly after each addition, until the liquid is fully absorbed and the rice is al dente, about 30 minutes (keep any remaining broth simmering during this process). Stir in asparagus, pepper, salt and the remaining 1 cup broth; cook, stirring constantly, until the asparagus is tender and the broth is absorbed, 1 to 2 minutes. Remove from heat. Stir in Parmesan, parsley, lemon zest and lemon juice. Serve immediately.

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LEMON RISOTTO WITH ASPARAGUS RECIPE - FOOD.COM

Make and share this Lemon Risotto With Asparagus recipe from Food.com.
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Remove from heat; stir in cheese and juice. Sprinkle with thyme.

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If you would prefer a simple lemon risotto, omit the asparagus and peas.
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ASPARAGUS RISOTTO RECIPE | BON APPÉTIT

Asparagus Risotto Recipe
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