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lemon-asparagus-risotto-recipe

Lemon Asparagus Risotto

A creamy and zesty risotto with fresh asparagus and lemon.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 1 bunch Asparagus trimmed and cut into 1-inch pieces
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken broth or vegetable broth
  • 1 cup Parmesan cheese grated
  • 1 lemon Lemon zest finely grated
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the broth in a saucepan and keep it warm over low heat.
  2. In another saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  3. Add the Arborio rice and cook, stirring constantly, for about 2 minutes.
  4. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  5. After about 15 minutes, add the asparagus pieces and continue to cook, adding broth as needed, until the rice is creamy and tender.
  6. Stir in the Parmesan cheese and lemon zest. Season with salt and pepper to taste.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free
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