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    You are in: Home / Recipes / Asparagus, Roasted Garlic and Lemon Risotto Recipe
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    Asparagus, Roasted Garlic and Lemon Risotto

    Total Time:

    Prep Time:

    Cook Time:

    59 mins

    35 mins

    24 mins

    Just Call Me Martha's Note:

    A nice spring risotto dish. Wonderful mix of flavours. Be sure to use young asparagus. From Food and Drink Magazine Spring 1999.

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    Units: US | Metric



    1. 1
      Melt 3 Tbsp butter in saucepan over medium heat.
    2. 2
      Add shallots and cook until soft, but not brown.
    3. 3
      Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
    4. 4
      Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed.
    5. 5
      Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes.
    6. 6
      When done, stir in remaining butter, cheese, lemon zest, asparagus and chives.
    7. 7
      Season with salt and pepper.
    8. 8
      Serve in warm bowls, sprinked with garnish.
    9. 9
      (To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).

    Ratings & Reviews:

    • on May 08, 2007


      OMG we just finished this. I had my 10yo DS do the stirring and adding of broth. I used onions, not shallots and no mushrooms. It was awesome - I would give you 10 stars if I could. A definite keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2004


      Good recipe! I was just hoping for a little extra burst of flavor. I'll make it again though.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Asparagus, Roasted Garlic and Lemon Risotto

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 304.7
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 5.6 g
    Cholesterol 24.0 mg
    Sodium 71.3 mg
    Total Carbohydrate 45.7 g
    Dietary Fiber 2.3 g
    Sugars 1.3 g
    Protein 6.1 g

    The following items or measurements are not included:

    shiitake mushrooms

    vegetable stock

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