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Risotto Microwave Asparagus - lemon & Dill Recipe

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This recipe for Risotto Microwave Asparagus - lemon & Dill, by , is from Vicky Cioci's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pampered Chef


2 T olive oil
3 shallots finely chopped
3 cloves of garlic, pressed
1 ½ cups uncooked Arborio ( Italian rice)
1 cup dry white wine
4 cups chicken stock
1 cup grated parmesan cheese
1 T lemon juice
Zest from 1 lemon
½ t salt
¼ t nutmeg
¼ t black ground pepper
2 t fresh chives, snipped ( I also add fresh dill )

Heat olive oil in RockCrok on stove top. Sauté shallots and garlic for 1 – 2 minutes until softened. Add rice and stir to coat with oil for 1-2 minutes. Stir in wine and cook uncovered for 2- 3 minutes, stirring occasionally.
Remove pan from heat and add chicken stock. Stir. Cover and microwave on HIGH for 15- 17 minutes. Remove from microwave and stir. Add cheese, lemon juice and zest, salt, pepper, nutmeg and chives and stir.
Add baked asparagus and serve.

Summer entertaining is easy with this recipe. Serve with grilled veal chops and enjoy!




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