Lemon Asparagus Risotto
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4
2 reviews
Good
Lemon Asparagus Risotto
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This easy, baked Lemon Asparagus Risotto is full of fresh spring flavors! It's perfect to serve as a side dish or vegetarian main dish.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup yellow onion diced
- lemon zest
- 1 1/2 cups brown rice short grain, uncooked
- 1/2 cup dry white wine optional, but recommended
- 4 cups vegetable broth low sodium
- 1 cup water
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 2 tablespoons lemon juice fresh
- 1/2 cup Parmesan Cheese shredded
- 1 tablespoon butter
- 1 pound asparagus woody ends cut off
- 1/2 cup pea defrosted, frozen
Instructions
- Preheat oven to 375° F. Line a sheet pan with foil and add the trimmed asparagus to it. Drizzle with olive oil and season with salt and pepper. Toss together until coated and set aside.
- Heat the tablespoon of olive oil in a large heavy bottomed oven safe pot (such as a dutch oven) over medium-high heat. When hot, add in the onion and sauté for 2-3 minutes. Add in the garlic and lemon zest and sauté another 30 seconds. Season with salt and pepper. Pour in the rice and stir everything together.
- Pour in the wine and stir for a minute until the alcohol has evaporated. Pour in 3 cups of vegetable broth and 1 cup of water. Stir and season with salt and pepper. Bring to a boil then cover with the lid and place on the middle rack of the oven. Bake for 60-70 minutes or until the rice is tender and cooked through.
- During the last 8-10 minutes of baking (depending on the thickness of the asparagus) place the sheet pan with the asparagus in the oven. Roast until tender.
- Remove the risotto and the asparagus from the oven. Add in the reserved vegetable broth (start with a 1/2 cup and add more as needed), lemon juice, Parmesan cheese and butter. Stir vigorously for 2 minutes until the rice is thick and creamy. Cut the asparagus into bite sized pieces and add in along with the peas to the risotto. Season with more salt and pepper as needed, stir to combine, then taste for seasoning. Serve topped with extra Parmesan cheese and chopped parsley if desired.
Notes
- Nutritional information based on 6 servings, side dish portion. 4 servings as a main dish.
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
12mg
(4%)
Sodium
273mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 12mg | 4% |
| Sodium | 273mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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