Asparagus and Lemon Risotto

By sltaylor

Vanessa Pruett, Cooking Light

MAY 2013

Ingredients

• 3/4 cup chopped onion
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice or other medium-grain rice
• 3 cups unsalted chicken stock
• 1/3 cup dry white wine
• 1 pound asparagus, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 ounces shaved Parmigiano-Reggiano cheese (1/3 cup), divided

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 4 ingredients in a 2-quart microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice; microwave at HIGH 3 minutes. Stir in stock and wine; microwave at HIGH 16 minutes, stirring for 30 seconds every 4 minutes. Add asparagus; microwave at HIGH 2 minutes. Stir in rind, juice, salt, pepper, and half of cheese. Top with remaining cheese.