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Lemon Asparagus Risotto

Course: Vegetarian
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 364kcal
Author: Eva Marie
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Ingredients

  • 1 cup Arborio rice
  • 10 spears of asparagus
  • 1 shallot chopped (about ¼ cup) or substitute onion
  • 1 clove garlic minced (about 1 teaspoon)
  • 2-3 cups vegetable broth heated to just under the boiling point
  • 3/4 cup grated Pecorino or Parmesan cheese or a combo of both
  • 2 tablespoons olive oil
  • 1 tablespoon of fresh herbs- dill chives and parsley all work well
  • Zest from 1 lemon

Optional

  • 1/4 cup white wine optional
  • 1 tablespoon butter
  • 1-2 tablespoons mascarpone cheese for extra richness

Instructions

  • Cut off the top part and tough bottom ends of the asparagus spears.
  • Save the tops and throw out the bottoms.
  • Slice the middle sections of the spears into ¼ inch pieces. Set aside.
  • Heat the oil in a large pan over medium heat.
  • Toss the asparagus tops in the oil and sauté for a minute or two, remove with a slotted spoon and set aside.
  • Add shallots (or onion) to the pan and cook, stirring occasionally, until softened, about 2 minutes.
  • Add garlic and stir for a minute and then pour in all of the rice.
  • Stir the mixture for a minute or two to coat the rice in oil and slightly toast it.
  • Pour in about 1/2 cup of the broth and continue to stir.
  • As the water is absorbed and the rice thickens, keep adding in the broth in 1/2 cup increments.
  • About 20 minutes into the process, add the sliced asparagus, lemon zest, herbs, wine, butter or mascarpone, and 1/2 cup cheese, and continue to stir
  • Taste a bit of the rice to check that it is firm but tender.
  • Add additional water if necessary.
  • Season generously with salt and pepper.
  • The risotto should take about 30 minutes to cook.
  • Serve with a drizzle of olive oil, a sprinkle of the remaining cheese and garnish with the asparagus tops.
  • Makes 2 entree or 4 side servings.

Nutrition

Calories: 364kcal | Carbohydrates: 45g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 327mg | Potassium: 172mg | Fiber: 3g | Sugar: 2g | Vitamin A: 621IU | Vitamin C: 4mg | Calcium: 240mg | Iron: 3mg