ASPARAGUS RISOTTO RECIPE RECIPES

ASPARAGUS RISOTTO | ALLRECIPES

Asparagus Risotto | Allrecipes image

Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.

Provided by Land O'Lakes

Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 12 servings

Number Of Ingredients 11

Ingredients

¼ cup LAND O LAKES® Butter
2 tablespoons chopped shallots
1 (8 ounce) package fresh mushrooms, chopped
1 pound fresh asparagus, ends trimmed, cut into 1-inch pieces
1?½ cups uncooked Arborio rice
½ cup white wine
4 cups vegetable stock
1 cup cherry tomatoes, halved
½ cup shredded Parmesan cheese
½ teaspoon freshly grated lemon zest
1 pinch Salt

Steps:

Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.
Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.
Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

Nutrition Facts : Calories 177.5 calories, CarbohydrateContent 26.6 g, CholesterolContent 13.3 mg, FatContent 5.1 g, FiberContent 1.5 g, ProteinContent 4.9 g, SaturatedFatContent 3 g, SodiumContent 197.6 mg, SugarContent 1.2 g

LEMON ASPARAGUS RISOTTO RECIPE | ALLRECIPES

Lemon Asparagus Risotto Recipe | Allrecipes image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories Main Dishes Rice Risotto Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, CarbohydrateContent 53.4 g, CholesterolContent 7.6 mg, FatContent 8.7 g, FiberContent 2.8 g, ProteinContent 11.1 g, SaturatedFatContent 2.2 g, SodiumContent 355.2 mg, SugarContent 3.7 g

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I got this recipe from thugkitchen.com. Thought I'd share the clean version of this very tasty dish.
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Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.

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