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Gallery Asparagus-and-Lemon Risotto Credit: Andrew Purcell Recipe Summary total: 40 mins Servings: 4
Ingredients Ingredient Checklist 6 cups vegetable stock, preferably homemade 1/4 cup olive oil 1 small onion, finely chopped 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths 1 cup thawed frozen peas 1 teaspoon grated lemon zest, plus more for garnish 2 tablespoons fresh lemon juice 1 cup chopped fresh flat-leaf parsley leaves 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving Coarse salt and freshly ground pepper
Cook’s Notes To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro.
Gallery Asparagus-and-Lemon Risotto Credit: Andrew Purcell
Recipe Summary total: 40 mins Servings: 4
Gallery
Asparagus-and-Lemon Risotto Credit: Andrew Purcell
Asparagus-and-Lemon Risotto
Credit: Andrew Purcell
Asparagus-and-Lemon Risotto
Recipe Summary total: 40 mins Servings: 4
Recipe Summary
total: 40 mins
Servings: 4
total: 40 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 6 cups vegetable stock, preferably homemade 1/4 cup olive oil 1 small onion, finely chopped 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths 1 cup thawed frozen peas 1 teaspoon grated lemon zest, plus more for garnish 2 tablespoons fresh lemon juice 1 cup chopped fresh flat-leaf parsley leaves 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving Coarse salt and freshly ground pepper
Directions
Bring stock to a simmer in a medium saucepan.
Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
Cook’s Notes To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro.
Cook’s Notes
To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro.
Reviews (19)
Add Rating & Review 186 Ratings 5 star values: 49 4 star values: 68 3 star values: 47 2 star values: 16 1 star values: 6
Load More Reviews
Reviews (19)
Add Rating & Review 186 Ratings 5 star values: 49 4 star values: 68 3 star values: 47 2 star values: 16 1 star values: 6
Add Rating & Review
186 Ratings 5 star values: 49 4 star values: 68 3 star values: 47 2 star values: 16 1 star values: 6
186 Ratings 5 star values: 49 4 star values: 68 3 star values: 47 2 star values: 16 1 star values: 6
186 Ratings 5 star values: 49 4 star values: 68 3 star values: 47 2 star values: 16 1 star values: 6
5 star values: 49 4 star values: 68 3 star values: 47 2 star values: 16 1 star values: 6
Martha Stewart Member Rating: 5 stars 06/11/2018 I decided to take the authors advice and make my own vegetable stock homemade for this dish. I used onions, carrots, tomatoes, leeks (the green part), mushrooms, celery, thyme, a few crumbled bay leaves, and parsley. I went with a dry '13 Chardonnay for the wine. This is probably the most flavorful dish I've ever cooked, and I was getting nonstop compliments by my company for dinner. Thanks so much for this great recipe! Martha Stewart Member Rating: 5 stars 03/05/2018 I love this recipe--now make this at least once a week. I like dry white wine for risotto, so used Sauvignon Blanc (Chateau Ste. Michelle is a good one) and used vegetable bouillon in 6 cups of boiling water for the stock. I am obsessed with this recipe during asparagus season! Martha Stewart Member Rating: Unrated 02/21/2017 I did no onions no peas and used pino Grigio. Martha Stewart Member Rating: Unrated 05/20/2015 I made this last night for my husband and we both thought it was great. I used 3x the amount to lemon zest and added in shrimp Martha Stewart Member Rating: Unrated 04/27/2015 This is a really wonderful dish. I had some leeks to use, so chopped those up and included instead of the asparagus. It was delicious! Martha Stewart Member Rating: Unrated 01/11/2014 My husband is a risotto connoisseur. We have multiple cookbooks devoted solely to risotto recipes. I make risotto at least once a month for him. He LOVES this recipe. And I should add that he's not a particular fan of asparagus, but he still loves this. He took the leftovers to work for lunch two days and both days I got an "OMG so good!" text around 1pm. :-) Martha Stewart Member Rating: Unrated 12/08/2013 Thanks for an awesome recipe. Anyway, I think that you should use olive oil, as it is much more healthy than regular oil, and makes the meal more tasty. http://hillen-sculptor.com/ Martha Stewart Member Rating: Unrated 09/12/2013 Awesome post! You can also check this out: car competitions Martha Stewart Member Rating: Unrated 09/08/2013 I will definitely try cooking this recipe! Thanks for sharing! Connect the world anonymously using best vpn uk. Martha Stewart Member Rating: Unrated 08/18/2013 The volatility of private and public job openings has been huge recently. Just look at February 2010. It reminds about the volatility of future prices... pull your ex back ryan hall Martha Stewart Member Rating: Unrated 08/07/2013 Thanks for an informative and excellent post! Please write more.. those receipts looks delicious Treadmills world now Martha Stewart Member Rating: 5 stars 07/13/2013 Wow it looks yummy. I wish if it did not take 40 mins time though. Cheers, Jimmy Thakkar Martha Stewart Member Rating: Unrated 06/24/2013 I very much like this post as I am fond of having new experiments with food. The ingredients that you have mentioned helped me cook it with exceptional taste. This is really a wonderful recipe. All my friends like it when I serve it hot for them.internet dating tips Martha Stewart Member Rating: Unrated 05/14/2013 I have been researching every aspect of a possible career move. This post is very helpful and shows that you have a lot of knowledge on the topic. Do you have any others? burnaby recycling Martha Stewart Member Rating: Unrated 05/08/2013 Your post had provided me with another point of view on this topic. I had no idea that things can work in this manner as well. Thank you for sharing your perspective. buy reviews Martha Stewart Member Rating: Unrated 04/11/2013 It will for all time be inspiring to read content from other writers.containing all information and also has a great impact on the new technology. Thanks for sharing it ffxi gold Martha Stewart Member Rating: Unrated 03/31/2013 I made these for Easter brunch and they came out great. I didn't have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty. evim şahane-evim şahane-evim şahane-evim şahane- Martha Stewart Member Rating: 5 stars 01/10/2013 Truly an amazing risotto. So easy and so tasty! This will be a family keeper for quite a long time!!Martha Stewart Member
Rating: 5 stars 06/11/2018
I decided to take the authors advice and make my own vegetable stock homemade for this dish. I used onions, carrots, tomatoes, leeks (the green part), mushrooms, celery, thyme, a few crumbled bay leaves, and parsley. I went with a dry ‘13 Chardonnay for the wine. This is probably the most flavorful dish I’ve ever cooked, and I was getting nonstop compliments by my company for dinner. Thanks so much for this great recipe!
Rating: 5 stars
Rating: 5 stars 03/05/2018
I love this recipe–now make this at least once a week. I like dry white wine for risotto, so used Sauvignon Blanc (Chateau Ste. Michelle is a good one) and used vegetable bouillon in 6 cups of boiling water for the stock. I am obsessed with this recipe during asparagus season!
Rating: Unrated 02/21/2017
I did no onions no peas and used pino Grigio.
Rating: Unrated
Rating: Unrated 05/20/2015
I made this last night for my husband and we both thought it was great. I used 3x the amount to lemon zest and added in shrimp
Rating: Unrated 04/27/2015
This is a really wonderful dish. I had some leeks to use, so chopped those up and included instead of the asparagus. It was delicious!
Rating: Unrated 01/11/2014
My husband is a risotto connoisseur. We have multiple cookbooks devoted solely to risotto recipes. I make risotto at least once a month for him. He LOVES this recipe. And I should add that he’s not a particular fan of asparagus, but he still loves this. He took the leftovers to work for lunch two days and both days I got an “OMG so good!” text around 1pm. :-)
Rating: Unrated 12/08/2013
Thanks for an awesome recipe. Anyway, I think that you should use olive oil, as it is much more healthy than regular oil, and makes the meal more tasty. http://hillen-sculptor.com/
Rating: Unrated 09/12/2013
Awesome post! You can also check this out: car competitions
Rating: Unrated 09/08/2013
I will definitely try cooking this recipe! Thanks for sharing! Connect the world anonymously using best vpn uk.
Rating: Unrated 08/18/2013
The volatility of private and public job openings has been huge recently. Just look at February 2010. It reminds about the volatility of future prices… pull your ex back ryan hall
Rating: Unrated 08/07/2013
Thanks for an informative and excellent post! Please write more.. those receipts looks delicious Treadmills world now
Rating: 5 stars 07/13/2013
Wow it looks yummy. I wish if it did not take 40 mins time though. Cheers, Jimmy Thakkar
Rating: Unrated 06/24/2013
I very much like this post as I am fond of having new experiments with food. The ingredients that you have mentioned helped me cook it with exceptional taste. This is really a wonderful recipe. All my friends like it when I serve it hot for them.internet dating tips
Rating: Unrated 05/14/2013
I have been researching every aspect of a possible career move. This post is very helpful and shows that you have a lot of knowledge on the topic. Do you have any others? burnaby recycling
Rating: Unrated 05/08/2013
Your post had provided me with another point of view on this topic. I had no idea that things can work in this manner as well. Thank you for sharing your perspective. buy reviews
Rating: Unrated 04/11/2013
It will for all time be inspiring to read content from other writers.containing all information and also has a great impact on the new technology. Thanks for sharing it ffxi gold
Rating: Unrated 03/31/2013
I made these for Easter brunch and they came out great. I didn’t have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty. evim şahane-evim şahane-evim şahane-evim şahane-
Rating: 5 stars 01/10/2013
Truly an amazing risotto. So easy and so tasty! This will be a family keeper for quite a long time!!
All Reviews for Asparagus-and-Lemon Risotto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asparagus-and-Lemon Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
