Risotto-Asparagus and Lemon Risotto
By á-51
Rate this recipe
4.5/5
(2 Votes)
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
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.
Note:
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