Asparagus and Lemon Risotto

Name: Asparagus and Lemon Risotto
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice or other medium-grain rice; 454 grams asparagus, trimmed and cut into 1/2-inch pieces; 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 710 milliliters unsalted chicken stock; 79 milliliters dry white wine; 2 garlic cloves, minced; 2 Tbsps fresh lemon juice; 1 teaspoons grated lemon rind; 1 Tbsp olive oil; 177 milliliters chopped onion; 79 milliliters 1/2 ounces shaved Parmigiano-Reggiano cheese , divided; 1 teaspoons salt

The recipe Asparagus and Lemon Risotto could satisfy your Mediterranean craving in about 32 minutes. For $2.67 per serving, you get a main course that serves 4. Watching your figure? This gluten free recipe has 413 calories, 14g of protein, and 14g of fat per serving. Head to the store and pick up arborio rice, lemon juice, pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Stock