Asparagus Lemon Risotto


2 14.5 oz cans vegetable broth
2 1/2 cups water
1 tablespoon olive oil
1 cup minced onion
3 cloves garlic minced
1 1/2 cups uncooked arborio rice
or other short-grain rice
1/2 cup dry white wine
1/4 teaspoon pepper
1 1/2 pounds asparagus cut (sliced into 1 inch pieces)
1/2 cup frozen peas (don't thaw)
1/4 cup grated fresh parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice


In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat.
Heat oil in a large Dutch oven over medium heat. Add onion; saute 5 minutes or until tender. Add garlic; saute 30 seconds. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Mix in pepper. Add broth mixture, 1/2 cup at a time, stirring constantly, cook until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus, and frozen peas, during the last 10 minutes of cooking. Remove from heat; stir in cheese and remaining ingredients.


Randy's picture

Hmmmm ... so where do sweet peas fit into this asparagus dish?

Debby aka "Foodiewife"'s picture

Ooops. Sorry. I just edited the recipe to include the 1/2 cup frozen peas. I'll have to contact Foodista, as somehow my URL link was stolen by someone else. I have fixed the URL so you can see how I make this on my food blog. I sometimes add cooked shrimp, as well.

Debby aka "Foodiewife"'s picture

Ooops! Sorry. I edited the recipe (and I don' t know how, but someone else stole my URL where I show how to make this). Anyway, 1/2 cup of unthawed pease. I also add cooked shrimp to this dish Thanks for pointing out my error.


4.0 servings


Wednesday, March 31, 2010 - 4:18am

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