Risotto-Asparagus and Lemon Risotto

Risotto-Asparagus and Lemon Risotto

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¾

    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

  • cup dry white wine $

  • 1

    pound asparagus, trimmed and cut into ½-inch pieces

  • ½

    teaspoon grated lemon rind

  • tablespoons fresh lemon juice

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • ounces shaved Parmigiano-Reggiano cheese (⅓ cup), divided


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. Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


Facebook Conversations