Creamy Lemon Risotto with Asparagus Recipe | Yummly
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Creamy Lemon Risotto with Asparagus

WILLIAMS SONOMA - TASTE(10)
Leann Revolinski: "Very good! I’ve always been scared to make risott…" Read More
15Ingredients
40Minutes
710Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 pound asparagus (ends trimmed)
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 shallot (finely chopped)
  • 3 thyme sprigs (fresh)
  • 2 cups arborio rice
  • fine sea salt
  • freshly ground pepper
  • 1/4 cup dry white wine (2 fl. oz./60 ml)
  • 6 cups chicken broth (48 fl. oz./1.5 l, heated to a simmer)
  • 2 teaspoons grated lemon zest (finely)
  • 1/2 cup heavy cream (4 fl. oz./125 ml)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh flat leaf parsley (minced)
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    NutritionView More

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    710Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories710Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol70mg23%
    Sodium520mg22%
    Potassium820mg23%
    Protein23g45%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate97g32%
    Dietary Fiber6g24%
    Sugars3g6%
    Vitamin A45%
    Vitamin C35%
    Calcium25%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    Leann Revolinski 9 months ago
    Very good! I’ve always been scared to make risotto but it was really easy. Lots of stirring and I can see why it can be messed up so easily now. I will definitely make this again
    Matthew McBroom a year ago
    lot of stirring... a small amount of wine, still means i need a whole bottle.
    Reyna Oriol a year ago
    Excellent very moist and creamy
    Emily a year ago
    Amazing! Great tastes
    Joseph Yutz 2 years ago
    Adding the ladle of broth at the end made the risotto a tad runny. The consistency was still very good. We served it with a grilled chicken breast seasoned with poultry spices and a 2017 California Chardonnay.
    Matt 2 years ago
    Adjusted+ the liquids and added mushrooms and it turned out great!
    Maria Roses 2 years ago
    Lovely! I also added cremini mushrooms and subbed dry vermouth for the wine😋
    Jason W. 3 years ago
    Turned out great! The lemon zest gave a nice subtle lemon flavor which brightened it up nicely.
    Donna 3 years ago
    AMAZING! Loved the lemon with the asparagus. Creamy & cheesy but not too cheesy.
    Sarah Pickering 3 years ago
    Really enjoyed this recipe. I used less lemon than what was called for in the recipe and it still had a strong lemon flavor. Overall great, though!

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