Asparagus and Lemon Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This risotto is not covered while microwaving. Be sure you are using at least a 2-quart bowl to allow plenty of room for the liquid to boil. Ingredients:
3/4 cup chopped onion |
2 tablespoons butter |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 cup uncooked arborio rice or other medium-grain rice |
3 cups unsalted chicken stock |
1/3 cup dry white wine |
1 pound asparagus, trimmed and cut into 1/2-inch pieces |
1/2 teaspoon grated lemon rind |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 ounces shaved parmigiano-reggiano cheese (1/3 cup), divided |
Directions:
1. Combine first 4 ingredients in a 2-quart microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice; microwave at HIGH 3 minutes. Stir in stock and wine; microwave at HIGH 16 minutes, stirring for 30 seconds every 4 minutes. Add asparagus; microwave at HIGH 2 minutes. Stir in rind, juice, salt, pepper, and half of cheese. Top with remaining cheese.
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