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Spring Asparagus Risotto

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Servings:4 • Size:1 generous cup as a main • Old Points: 5 pts • Points+:7 pts
Calories:255 • Fat: 4 g • Protein:9 g • Carb:43 g • Fiber:2 g • Sugar:0 g
Sodium:630 mg

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Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • 4 1/2 cups low-sodium chicken or vegetable broth
  • 2 tsp olive oil
  • 1/3 cup shallots, chopped
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
  • 1-2 tsp fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • salt and fresh cracked pepper, to taste
  • 1 tsp grated lemon zest for garnish

Details

Preparation

Step 1

Directions:

In a large saucepan, heat broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.


In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minute. Addthe rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes. Addthe wine and stir until it is absorbed.

Add a ladleful of the simmering stock; stirand wait until it is absorbed before adding another ladleful stirring gently and almost constantly.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Addthe asparagus along with the last ladle of broth and continuecooking 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.


Serveimmediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Makes over 4 cups.

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