ASPARAGUS & LEMON RISOTTO

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Asparagus & Lemon Risotto image

Number Of Ingredients 13

3/4 cup Chopped Onion
2 tablespoons Butter
1 tablespoon Olive Oil
2 Garlic Cloves, minced
1 cup Arborio Rice
3 cups Unsalted Chicken Stock
1/3 cup Dry White Wine
1 pound Asparagus, trimmed and cut into 1/2" pieces
1/2 teaspoon Grated Lemon Rind
1 1/2 tablespoons Fresh Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1/3 cup Shaved Parmigiano-Reggiano Cheese

Steps:

  • Combine first 4 ingredients in a 2-quart microwave-safe glass bowl.
  • Microwave at HIGH, 3 minutes.
  • Stir in rice; microwave at HIGH, 3 minutes.
  • Stir in stock and wine; microwave at HIGH 16 minutes, stirring for 30 seconds every 4 minutes.
  • Add asparagus; microwave at HIGH 2 minutes.
  • Stir in rind, juice, salt, pepper and half of cheese.
  • Top with remaining cheese.

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