Asparagus and Lemon Risotto
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Ingredients
¾ cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
1 cup raw arborio rice or other medium-grained rice
3 cups unsalted chicken stock
⅓ a glass of dry white wine
1 pound asparagus, peeled and cut into 1/2-inch chunks
½ teaspoon grated lemon zest
1 ½ tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ ounces grated Parmigiano Reggiano cheese (1/3 cup), divided
To make
When cooked in the microwave, this risotto is uncovered. Make sure you use a bowl that is at least 2 quarts in volume, so that there is enough room for the liquid to boil.
Combine the first 4 ingredients in a 2-liter microwave-safe glass dish. Reheat in the microwave on high power for 3 minutes. Add the rice; reheat in the microwave on high power for 3 minutes. Add the broth and wine; microwave on high for 16 minutes, stirring every 4 minutes for 30 seconds. Add the asparagus; reheat in the microwave on high for 2 minutes. Add the zest, juice, salt, pepper and half the cheese. Sprinkle with the remaining cheese.
Combine the first 4 ingredients in a 2-liter microwave-safe glass dish. Reheat in the microwave on high power for 3 minutes. Add the rice; reheat in the microwave on high power for 3 minutes. Add the broth and wine; microwave on high for 16 minutes, stirring every 4 minutes for 30 seconds. Add the asparagus; reheat in the microwave on high for 2 minutes. Add the zest, juice, salt, pepper and half the cheese. Sprinkle with the remaining cheese.
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Author:Admin
Published: 11/20/2023 9:35 PM
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