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Asparagus-and-Lemon Risotto

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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187
  • theodoremazer
    11 JUN, 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!
    Reply
  • MS212853322
    5 MAR, 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!
    Reply
  • 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
  • Kai Wroe
    12 SEP, 2013
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    Reply
  • iamalexhowell
    8 SEP, 2013
    I will definitely try cooking this recipe! Thanks for sharing! Connect the world anonymously using best vpn uk.
    Reply

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