Lemon Risotto with Asparagus

Name: Lemon Risotto with Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio rice; 710 milliliters (1-inch) diagonally cut asparagus (about 1 pound); 118 milliliters dry white wine; 1 kilograms fat-free, less-sodium chicken broth; 2 teaspoons fresh thyme leaves; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 1 Tbsp olive oil; 118 milliliters finely chopped onion; 57 grams 1/2 cup grated Parmigiano-Reggiano cheese

Lemon Risotto with Asparagus might be just the side dish you are searching for. This gluten free recipe serves 6. One portion of this dish contains about 9g of protein, 6g of fat, and a total of 282 calories. If you have arborio rice, onion, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

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Broth

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Sauce Pan

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion; cook 5 minutes or until tender, stirring frequently.

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Onion

Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.

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Rice

Beef

Wine

Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus.

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Asparagus