Lemon Risotto With Asparagus

Submitted by dicentra

"Cooking Light"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 1⁄2 cup finely chopped onion
• 1 1⁄2 cups uncooked arborio rice
• 2 teaspoons grated lemon rind
• 1⁄2 cup dry white wine
• diagonally cut asparagus (about 1 pound)
• 1⁄2 cup grated parmigiano-reggiano cheese
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme leaves

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.

Reviews

[Dixie Crivelli]

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