Lemon Risotto With Asparagus

Total Time
30mins
Prep 10 mins
Cook 20 mins

Cooking Light

Ingredients Nutrition

Directions

  1. Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently.
  3. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
  4. Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus.
  5. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes).
  6. Remove from heat; stir in cheese and juice. Sprinkle with thyme.
Most Helpful

5 5

Love it! I added more liquid than recipe, but the cook time was exact! This will be my go to Risotto.