Lemon Risotto with Asparagus

Lemon Risotto with Asparagus
Photo by Becky Luigart-Stayner


  • 2 tablespoons fresh lemon juice
  • ½ cup finely chopped onion
  • 1 ½ cups uncooked Arborio rice
  • ½ cup dry white wine
  • 2 teaspoons grated lemon rind
  • 2 teaspoons fresh thyme leaves
  • 3 cups (1-inch) diagonally cut asparagus (about 1 pound)
  • + 3 more ingredients
    • 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 1 tablespoon olive oil
    • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese

Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or un...

View full recipe at My Recipes


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