Spring Lemon Risotto With Asparagus And Fiddlehead Ferns

Name: Spring Lemon Risotto With Asparagus And Fiddlehead Ferns
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters asparagus tips; 3 Tbsps butter, divided; 1 liters approximately hot vegetable or chicken stock; 118 milliliters dry white wine; 1 clove garlic minced; 2 larges leeks, white and light green parts only, washed well, and diced; 1 large zest of lemon; 2 Tbsps extra-virgin olive oil; 118 milliliters grated parmesan cheese; 473 milliliters arborio or carnaroli rice (also called risotto rice); 2 scallions, white parts only, washed and minced

Spring Lemon Risotto With Asparagus And Fiddlehead Ferns might be just the Mediterranean recipe you are searching for. One portion of this dish contains about 21g of protein, 22g of fat, and a total of 693 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 58 minutes. A couple people really liked this main course. It will be a hit at your Spring event. It is a good option if you're following a gluten free diet. Head to the store and pick up asparagus tips, olive oil, lemon zest, 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.