Asparagus and Lemon Risotto (Cooking Light)

This looks interesting as it is made in the microwave.

Asparagus and Lemon Risotto (Cooking Light)

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  • 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.


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