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    You are in: Home / Recipes / Asparagus Risotto With Lemon Thyme and Parmesan Recipe
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    Asparagus Risotto With Lemon Thyme and Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    WicklewoodWench's Note:

    I have recently moved to England’s Asparagus growing capital and I can’t wait for the new season when I can over indulge in this deliciously light risotto

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    Units: US | Metric


    1. 1
      Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
    2. 2
      roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
    3. 3
      Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
    4. 4
      Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
    5. 5
      Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
    6. 6
      Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
    7. 7
      Add the last ladleful of stock, the butter and Parmesan.
    8. 8
      Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
    9. 9
      Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Asparagus Risotto With Lemon Thyme and Parmesan

    Serving Size: 1 (326 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 383.7
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 8.1 g
    Cholesterol 33.9 mg
    Sodium 400.4 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 2.5 g
    Sugars 2.6 g
    Protein 13.3 g

    The following items or measurements are not included:


    lemon thyme leaves

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