Creamy risotto, cooked with Spring asparagus, fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect as a meatless main dish if you use vegetable broth, or wonderful as a side with grilled shrimp.
Yield: 4 servings
5 from 2 votes

Spring Asparagus Risotto

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dinner
Cuisine: Italian
Creamy risotto, cooked with Spring asparagus, fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect as a meatless main dish if you use vegetable broth, or wonderful as a side with grilled shrimp.

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

Instructions

  • 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.

Nutrition

Serving: 1generous cup as a main, Calories: 255kcal, Carbohydrates: 43g, Protein: 9g, Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 630mg, Fiber: 2g
Freestyle Points: 8
Points +: 7