Risotto with Asparagus

Use good-quality Parmesan for a winning risotto. This recipe works well with fresh mushrooms, too!

Created by: Leigh Ann Hieronymus

Ingredients

  • 1 tablespoon butter
  • 1/2 cup onion, finely chopped
  • 1 cup arborio rice, uncooked
  • 1 can vegetable broth
  • 1 pound asparagus, cut into 1" lengths
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon lemon zest

Directions

  • Melt butter in large skillet over medium-high heat. Add onion; cook and stir until tender. Stir in rice and 1 cup of the broth. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until liquid is absorbed, stirring frequently.
  • Add lemon zest; mix well. Cook an additional 15-17 minutes or until rice is tender, stirring frequently and adding additional broth 1/2 cup at a time as necessary (there may be a small amount of broth left). Stir in Parmesan cheese. Steam asparagus and add just before serving.

Recipe Information

Ingredients

  • 1 tablespoon butter
  • 1/2 cup onion, finely chopped
  • 1 cup arborio rice, uncooked
  • 1 can vegetable broth
  • 1 pound asparagus, cut into 1" lengths
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon lemon zest

Directions

  • Melt butter in large skillet over medium-high heat. Add onion; cook and stir until tender. Stir in rice and 1 cup of the broth. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until liquid is absorbed, stirring frequently.
  • Add lemon zest; mix well. Cook an additional 15-17 minutes or until rice is tender, stirring frequently and adding additional broth 1/2 cup at a time as necessary (there may be a small amount of broth left). Stir in Parmesan cheese. Steam asparagus and add just before serving.