Lemon Asparagus Risotto
Ingredients
- 2 tbsps. extra virgin olive oil
- 2 tbsps. unsalted butter
- 1 yellow onion
- 12 cups chicken broth or vegetable stock
- 2 cups Arborio (risotto) rice
- 3 tbsps. Santa Cruz Organic® Pure Lemon Juice
- 1 cup asparagus
- Sea salt
- 3 tbsps. minced flat-leaf Italian parsley
- Grated Parmesan cheese
Directions
- Step 1
HEAT olive oil and butter in medium-size stock pot over medium heat until butter is melted; add onion and cook until translucent and just beginning to brown on edges, about 8 minutes.
- Step 2
HEAT chicken broth in separate stock pot over medium heat to light simmer.
- Step 3
ADD rice to stockpot with onions and stir. Allow rice to brown slightly 2 to 3 minutes, stirring constantly.
- Step 4
ADD one cup of heated chicken broth; stir once and leave 5 to 7 minutes while broth absorbs.
- Step 5
ADD the next 10 cups of broth one cup at a time in the following manner, cooking over medium to medium-high heat. Add cup of broth, stir well just until blended. Allow broth to absorb into rice. The risotto should have a creamy, porridge-like appearance before adding the next cup of broth.
- Step 6
ADD asparagus and final cup of broth and cook over medium to medium-low heat until broth is fully absorbed and asparagus is bright green and lightly cooked. Remove from heat; salt to taste. Reserve some parsley for garnish; add remaining parsley and stir until blended. To serve, ladle into bowls or onto a plate; sprinkle with grated Parmesan cheese and reserved minced parsley.
- Step 7
To reheat, heat additional broth or water. Add to cooked risotto and heat slowly.
Serving size
(1/6 of recipe)
- Calories 360
- Calories from Fat90g
- Total Fat 10g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 15mg
- Sodium 1200mg
- Potassium 0mg
- Total Carbohydrates 56g
- Dietary Fiber 4g
- Sugars 3g
- Protein 13g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet