Bring a pan of water to the boil. Add a large pinch of salt. Add the asparagus, and boil until just tender. Remove the asparagus and immerse in an ice water bath to stop the cooking process. Cut the asparagus in bite-size pieces when cool.
In a medium pan, heat the stock and keep available for the next step. (doesn't need to be boiling, just simmering)
In a large pot, heat the olive oil and add the onion. Cook until softened and translucent. Add the rice and stir with a wooden spoon for 3-4 minutes, until the rice is toasted and and opaque. Add the wine. Once evaporated, add a ladle of the stock and stir constantly until absorbed completely. Add the lemon zest and continue stirring and adding the stock (one ladle at a time) until the rice is tender and creamy. (about 20-35 minutes).
Remove the pan from the heat and stir in the butter, cut asparagus and cheese.
Taste for seasoning and serve!
Make sure that each ladle of stock is fully absorbed before adding the next ladle of stock. This is critical to develop the creaminess of Risotto.
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|Serving Size: 1 Serving (647g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 171 (28%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 40.4mg||12 %|
|Sodium 897.7mg||31 %|
|Potassium 1328.5mg||35 %|
|Total Carbohydrate 95g||28 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 77.1g|
|Protein 25.5g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 612
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