Lemon Risotto with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Risotto is traditionally made with Arborio rice because of its high starch content and firm texture. Constant stirring helps release the rice's starches, creating a creamy texture with separate grains. A large skillet or sauté pan provides a broad surface to help the rice cook evenly. Ingredients:
3 (14 1/2-ounce) cans fat-free, less-sodium 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 |
3 cups (1-inch) diagonally cut asparagus (about 1 pound) |
1/2 cup (2 ounces) 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. 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.
3. 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. 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). Remove from heat; stir in cheese and juice. Sprinkle with thyme.
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