Click for Cookbook LOGIN
"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Spring Asparagus Risotto Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Spring Asparagus Risotto is from The DeForge Family 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!


Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 cups low-sodium chicken or vegetable broth
2 tsp olive oil
1/3 cup shallots, chopped
1 cup arborio rice
2 oz dry white wine
3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
1-2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
salt and fresh cracked pepper, to taste
1 tsp grated lemon zest for garnish

Directions:
Directions:
In a large saucepan, heat broth over medium-high heat.
When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
Add the wine and stir until it is absorbed.
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.


NOTES
Makes over 4 cups.
Nutritional information for asparagus provided by Heather K Jones, RD.
Serving: 1generous cup as a main, Calories: 255kcal, Carbohydrates: 43g, Protein: 9g, Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 630mg, Fiber: 2gBlue Smart Points:8Green Smart Points:8Purple Smart Points:8Points +:7
KEYWORDS:asparagus risotto, asparagus risotto recipe, creamy risotto, lemon asparagus risotto, Spring Asparagus Risotto


Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This was really yummy! Add chicken, shrimp, scallops or salmon to make it a complete meal!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

59W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!