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Asparagus and Lemon Risotto (Cooking Light)

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This looks interesting as it is made in the microwave.

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Rate this recipe 4.8/5 (4 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

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.


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