Asparagus Risotto

Asparagus Risotto

Asparagus Risotto
Take this recipe with a grain of rice. When it comes to scrumptious sides, asparagus risotto is second to none. It may take a little time, but it's well worth the wait.
Print
SPONSORED:
At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Course/Dish:
Cooking Lite:
Healthy Eating:
Makes:
6 servings

Ingredients
1 tsp. virgin olive oil
1 1/2 cups sliced mushrooms
2 green onions, thinly chopped
2 cloves garlic, minced
1/8 tsp. pepper
1 cup long grain rice or risotto
1 - 14.5 oz. can low fat chicken broth
1/4 cup dry white wine
1 1/2 cups water
1 carrot, cut in julienne strips
1/2 pound fresh asparagus spears, cut in pieces
2 Tbsp. grated lemon rind
1/4 cup grated Parmesan cheese

Methods/steps
Heat oil in nonstick saucepan over medium heat. Add green onions, mushrooms, minced garlic and pepper. Cook until crispy tender. Add rice and stir for 2 minutes. While stirring, add broth, wine and 1 1/2 cups water. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat. Stir in carrot, asparagus pieces, Parmesan cheese and lemon rind. Cover and let stand 5 minutes. Garnish with lemon slices and Italian parsley.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.