Recipes: Main Entrees, Side Dishes

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Lemony Risotto with Asparagus

Recipe submitted courtesy of Lundberg Family Farms.


  • 3 cups reduced-sodium chicken broth
  • 2 cups water
  • 2-3/4 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
  • 1 onion, finely chopped
  • 1 Tbsp. butter
  • 1 cup Lundberg Family Farms Arborio rice
  • 1/4 cup dry white wine
  • 1 Tbsp. grated lemon zest
  • 1/4 cup grated parmesan cheese


  1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer until just tender, about 3-4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking; drain. Keep broth on low.
  2. Sauté onion in butter until softened, add rice and stir 1 minute. Add in wine and stir until absorbed.
  3. Stir in broth mixture 1 cup at a time and briskly simmer, stirring constantly until absorbed. Continue adding broth mixture one cup at a time, stirring until absorbed, before adding more broth.
  4. Risotto is done when it has the consistency of pudding. (There maybe leftover broth.) Take off heat.
  5. Stir in asparagus, lemon zest, and parmesan. Pepper to taste.


Serves 4-5
Yield: 5 cups
1 cup= 222.3 grams


Serving size 1 cup, Calories 130, Calories from Fat 25, Total Fat 2.5g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 340mg, Total Carbohydrates 19g, Fiber 1g, Sugars 2g, Protein 6

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