Recipe

Lemon Asparagus Risotto Recipe

Add Step-by-Step Photos	Nikchick / All my dishes 2 years, 6 months ago Lemon and asparagus go together so well! I just love using both flavors to make this risotto into a spring-time main dish. "Stir constantly" is the phrase for turning out creamy risotto. Prep:10m Cook:50m Servings:6	Nikchick
	lemon asparagus risotto rice arborio

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Ingredients

5 1/2 to 6 cups chicken broth (or vegetable broth to make it fully vegetarian)

1 tablespoon olive oil

1/2 cup finely chopped onion

1 1/2 cups uncooked Arborio rice

2 teaspoons grated lemon rind

1/2 cup dry white wine

1 pound asparagus, cut diagonally in 1-inch pieces

1/2 cup grated Parmigiano-Reggiano cheese

2 tablespoons fresh lemon juice

2 teaspoons fresh thyme leaves

Directions

Bring broth to a simmer in a large saucepan but don't let it boil. Reduce heat to low and keep warm.

Heat olive oil in a large nonstick skillet over medium heat. Cook the onion about 5 minutes or until tender, stirring frequently. Add rice and lemon rind; cook for 2 minutes, stirring constantly. Stir in wine and cook until the liquid is nearly absorbed, stirring constantly.

Add 1/2 cup broth and stir constantly until the broth is absorbed; repeat this step six more times, 1/2 cup at a time. Stir in asparagus. Add 1/2 cup broth and stir constantly until the broth is absorbed; repeat until all broth has been added and absorbed. Remove from heat; stir in cheese and juice. Sprinkle with thyme.

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