Asparagus Lemon Risotto
Asparagus Lemon Risotto takes around 45 minutes from beginning to end. This main course has 906 calories, 23g of protein, and 7g of fat per serving. This recipe serves 4 and costs $3.9 per serving. 5 people were glad they tried this recipe. This recipe is typical of Mediterranean cuisine. This recipe from Foodista requires arborio rice, water, peas, and asparagus cut. It is a good option if you're following a gluten free diet. Overall, this recipe earns a tremendous spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Spring Lemon Risotto With Asparagus And Fiddlehead Ferns, Asparagus And Lemon Risotto, and Lemon-chive Asparagus Risotto.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 14.5 oz cans vegetable broth
2 1/2 cups water
1 tablespoon olive oil
1 cup minced onion
3 cloves garlic minced
1 1/2 cups uncooked arborio rice
1 1/2 cups uncooked arborio rice
or other short-grain rice
1/2 cup dry white wine
1/4 teaspoon pepper
1 1/2 pounds asparagus cut (sliced into 1 inch pieces)
1/2 cup frozen peas (don't thaw)
1/2 cup frozen peas (don't thaw)
1/2 cup frozen peas (don't thaw)
1/4 cup grated fresh parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
Equipment:
sauce pan
dutch oven
Cooking instruction summary:
In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat. Heat oil in a large Dutch oven over medium heat. Add onion; saute 5 minutes or until tender. Add garlic; saute 30 seconds. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Mix in pepper. Add broth mixture, 1/2 cup at a time, stirring constantly, cook until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus, and frozen peas, during the last 10 minutes of cooking. Remove from heat; stir in cheese and remaining ingredients. T(Cooking):"0:40" NOTES :
Step by step:
1. In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat.
2. Heat oil in a large Dutch oven over medium heat.
3. Add onion; saute 5 minutes or until tender.
4. Add garlic; saute 30 seconds.
5. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
6. Mix in pepper.
7. Add broth mixture, 1/2 cup at a time, stirring constantly, cook until each portion of broth is absorbed before adding the next (about 25 minutes).
8. Add asparagus, and frozen peas, during the last 10 minutes of cooking.
9. Remove from heat; stir in cheese and remaining ingredients.
10. T(Cooking):"0:40"
NOTES
Nutrition Information:
covered percent of daily need
