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Asparagus-and-Lemon Risotto

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Recipe photo courtesy of Andrew Purcell

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Source: Martha Stewart Living, January 2013
Total Time Servings

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
185
  • pkhungar
    21 FEB, 2017
    I did no onions no peas and used pino Grigio.
    Reply
  • Jennifer S
    20 MAY, 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
    Reply
  • MS10187814
    27 APR, 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!
    Reply
  • Eviebelle
    11 JAN, 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. :-)
    Reply
  • ryahaloms
    8 DEC, 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/
    Reply
  • ryahaloms
    8 DEC, 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/
    Reply
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