Lemon Asparagus Risotto

  • Prep Time:
    15 minutes

  • Cook Time:
    1 hours, 15 minutes

  • Yield:
    6 to 8 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 12 cups chicken broth or vegetable stock
  • 2 cups Arborio (risotto) rice
  • 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
  • 1 cup asparagus cut on the diagonal in 1 1/2-inch pieces
  • Sea salt to taste
  • 3 tablespoons minced flat-leaf Italian parsley
  • Grated Parmesan cheese to taste

Directions

  1. HEAT olive oil and butter in medium-size stock pot over medium heat until butter is melted; add onion and cook until translucent and just beginning to brown on edges, about 8 minutes.
  2. HEAT chicken broth in separate stock pot over medium heat to light simmer.
  3. ADD rice to stockpot with onions and stir. Allow rice to brown slightly 2 to 3 minutes, stirring constantly.
  4. ADD one cup of heated chicken broth; stir once and leave 5 to 7 minutes while broth absorbs.
  5. ADD the next 10 cups of broth one cup at a time in the following manner, cooking over medium to medium-high heat. Add cup of broth, stir well just until blended. Allow broth to absorb into rice. The risotto should have a creamy, porridge-like appearance before adding the next cup of broth.
  6. ADD asparagus and final cup of broth and cook over medium to medium-low heat until broth is fully absorbed and asparagus is bright green and lightly cooked. Remove from heat; salt to taste. Reserve some parsley for garnish; add remaining parsley and stir until blended. To serve, ladle into bowls or onto a plate; sprinkle with grated Parmesan cheese and reserved minced parsley.
  7. To reheat, heat additional broth or water. Add to cooked risotto and heat slowly.

Nutritional Information

Serving Size: 1/6 of recipe
Calories Per Serving: 360
Total Fat Grams: 10g
Calories From Fat Grams: 90
Saturated Fat Grams: 3.5g
Saturated Fat Grams Percent Daily Value: 18%
Cholesterol: 15mg
Cholesterol Percent Daily Value: 5%
Sodium: 1200mg
Sodium Percent Daily Value: 50%
Carbohydrates: 56g
Carbohydrates Percent Daily Value: 19%
Dietary Fiber: 4g
Dietary Fiber Percent Daily Value: 16%
Sugars: 3g
Protein: 13g
Vitamin A Percent Daily Value: 10%
Calcium Percent Daily Value: 6%
Vitamin C Percent Daily Value: 10%
Iron Percent Daily Value: 6%

*Percent Daily Values are based on a 2,000 calorie diet.

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