Lemon & Asparagus Risotto
I can't think of a more perfect spring time meal that this Lemon & Asparagus Risotto. Creamy risotto with fresh asparagus and hits of lemon.
Servings: 4 servings
Calories: 553kcal
Ingredients
- 1 1/2 Cups Arborio rice
- 4 Cups vegetable stock
- 1 Cup white wine
- 1 Cup parmesan cheese fresh grated
- 1 medium onion finely diced
- 12 spears Asparagus cleaned, trimmed and cut into 2 inch pieces
- Zest of one lemon
- Salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic crushed
- Small bunch of fresh chopped basil
Instructions
- In a large stainless steel pot add one tablespoon of the oil and the garlic, cook for a minute. Add the onion and cook until they soften, about 5 minutes.
- Add the remaining tablespoon of olive oil and the rice. Stir for a few minutes until you notice the edges are translucent in colour. Next add all the wine and reduce heat to medium. Cook until all the liquid has absorbed. This will probably take about 2-3 minutes. Stir while cooking so it does not stick. Once all the liquid has absorbed add about 1 cup of the stock and the asparagus. Stir while cooking until all the liquid has absorbed. Continue adding stock gradually as the rice cooks and the stock is absorbed into the rice. Reserve about 1/2 cup of stock.
- Add the cheese, remaining stock, lemon zest, butter, and basil Stir for a a minute or so. Remove from heat and serve immediately.
- Can be topped with extra basil and parmesan when serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Lemon & Asparagus Risotto
Amount Per Serving (1 serving)
Calories 553
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 32mg11%
Sodium 1396mg61%
Potassium 163mg5%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 4g4%
Protein 14g28%
Vitamin A 893IU18%
Vitamin C 3mg4%
Calcium 310mg31%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.