Lemon Asparagus Risotto
This Lemon Asparagus Risotto is a deliciously creamy one-pot recipe.
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
- 1/4-1/2 cup parmesan cheese
- 1/2 lemon zest, about 1 tsp.
- 1/2 lemon juice, about 1.5 Tbsp.
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup canned coconut milk, optional
Instructions
- 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.
- Add Garlic & Arborio Rice: Add the chopped garlic and arborio rice to the pan and saute for 1 minute.
- Add Wine: Add the white wine to the pan and cook until the wine has been absorbed.
- 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.
- 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.
- Add Remaining Ingredients: Add parmesan cheese, lemon zest, lemon juice, butter, salt, pepper and coconut milk (optional). Still until well combined.
- 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.
Nutrition
Serving: 1.5cups | Calories: 308kcal | Carbohydrates: 39g | Protein: 10g | Fat: 12g | Cholesterol: 18mg | Sodium: 653mg | Fiber: 3g | Sugar: 5g
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