Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Asparagus Risotto With Lemon Thyme and Parmesan Recipe
    Lost? Site Map

    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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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:

    Advertisement

    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
    40%
    Total Fat 17.3 g
    26%
    Saturated Fat 8.1 g
    40%
    Cholesterol 33.9 mg
    11%
    Sodium 400.4 mg
    16%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.6 g
    10%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    chicken

    lemon thyme leaves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites