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Lemon Asparagus Risotto


  • Author: Rachel
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

This Lemon Asparagus Risotto is a deliciously creamy one-pot recipe.


Scale

Ingredients

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 4 cups chicken stock
  • 1 lb. asparagus, cut into 1/4 pieces*
  • 2 Tbsp butter
  • 1/41/2 cup parmesan cheese
  • Zest of 1/2 lemon (about 1 tsp.)
  • Juice of 1/2 lemon (about 1.5 Tbsp.)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup canned coconut milk (optional)

Instructions

  1. Cook Onion: In a large/deep pan over medium heat, add the olive oil and onion. Saute for 3-4 minutes or until the onion has softened and become translucent. 
  2. Add Garlic & Arborio Rice: Add the chopped garlic and arborio rice to the pan and saute for 1 minute.
  3. Add Wine: Add the white wine to the pan and cook until the wine has been absorbed.
  4. Add Stock: Increase the heat to medium/high. Add about 1/2 cup of the chicken stock and stir until absorbed. Repeat this process until you only have 1/2 cup of stock left.
  5. Add Stock & Asparagus: Add the asparagus when adding the last 1/2 cup of stock. Stir until absorbed. Once all the stock has been absorbed, remove from heat.
  6. Add Remaining Ingredients: Add parmesan cheese, lemon zest, lemon juice, butter, salt, pepper and coconut milk (optional). Still until well combined.
  7. Serve: Serve immediately. Top with additional parmesan and lemon zest if desired. 

Notes

*See :03 of how-to video above for visual instructions for cutting the asparagus.

  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 257
  • Sugar: 5
  • Sodium: 677
  • Fat: 7
  • Carbohydrates: 39
  • Fiber: 4
  • Protein: 10

Keywords: lemon asparagus risotto, lemon risotto, asparagus risotto

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