Lemon Asparagus Risotto
User Reviews
4.7
21 reviews
Excellent
Lemon Asparagus Risotto
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Fresh and zesty risotto recipe with spring vegetables is an amazing side dish!
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Ingredients
- 4 Tbsp avocado oil divided
- 1 medium yellow onion finely chopped
- 16 ounces baby bella mushrooms chopped
- 1 bunch asparagus trimmed and chopped
- 5 cloves garlic minced
- 2 cups arborio rice
- 8 cups low-sodium chicken broth or vegetable broth
- 1 Tbsp dried parsley
- 1 tsp dried rosemary
- 1 Tbsp lemon zest
- 2 tsp fresh lemon juice
- ½ tsp sea salt to taste
- 1 cup green peas
Optional Add Ins:
- 1 cup Grated Parmesan cheese*
- 1/3 cup dry white wine**
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Instructions
- Pour the chicken broth into a large saucepan and heat it on the stove top until it comes to a full boil. Reduce the heat and keep the saucepan covered while you sauté the vegetables. You want the broth to remain at a boiling point, but not be boiling out of control.
- Add 2 tablespoons of avocado oil to a Dutch oven or thick-bottom large saucepan and heat to medium-high. Add the onion and sauté, stirring occasionally until translucent, about 5 minutes. Add the mushrooms, asparagus, and garlic and sauté until mushrooms are golden-brown, about 5 to 8 minutes. If at any time the vegetables begin to stick to the pan, you can add a small amount of water or broth to deglaze it.
- Transfer the vegetable mixture to a bowl and set aside. Add the remaining 2 tablespoons of avocado oil to the Dutch oven, along with the arborio rice and about ¼ cup of broth. Stir the rice constantly and allow it to brown slightly for 2 minutes.
- Begin adding the broth to the rice, one ladle full at a time (about ¾ to 1 cup), stirring well between each addition and allowing the liquid to mostly absorb before adding more. Add the dried parsley, rosemary, and lemon zest and juice.
- Continue adding the broth and stir constantly until the rice is completely cooked. The texture should be slightly al dente, but nice and soft but not mushy. You may not need all of the broth. Add the vegetable mixture back into the pot with the rice along with the peas. Stir well. If adding cheese, do so now.
- Serve alongside your main entrée.
Notes
- *Stir in Parmesan cheese at the end of the cooking process, at the same time you add back in the mushrooms and peas.
- **If using white wine, add it to the stock pot at the same time you add the arborio rice (early in the cooking process).
Nutrition Information
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Serving
1of 6
Calories
414kcal
(21%)
Carbohydrates
57g
(19%)
Protein
19g
(38%)
Fat
9g
(14%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 414kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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