Grilled Asparagus & Lemon Risotto
Grilled Asparagus & Lemon Risotto is a main course that serves 4. One serving contains 618 calories, 16g of protein, and 10g of fat. For $3.15 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 40 minutes. This recipe from Simply Delicious Food has 152 fans. It is a rather expensive recipe for fans of Mediterranean food. Head to the store and pick up onion, asparagus, white wine, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is spectacular. Users who liked this recipe also liked Asparagus And Lemon Risotto, Asparagus Lemon Risotto, and Lemon Risotto with Asparagus.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
500g Arborio rice
500g asparagus, thoroughly washed and woody ends snapped off.
2 tablespoons butter, cubed
2 garlic cloves, thinly sliced
juice of 1 lemon
zest of 1-2 lemons (depending on how lemony you want it)
1 onion, finely chopped
50g Parmesan, grated
salt & pepper to taste
1l-1.2l vegetable stock (if you're not vegetarian, you could use chicken stock)
150ml white wine
Equipment:
sauce pan
griddle
grill
frying pan
Cooking instruction summary:
In a medium saucepan, saute the onion in a splash of oil until soft and translucent. Add the garlic and fry for another 30 seconds then add the rice.Coat the rice in the oil then add the lemon zest and white wine.Allow the wine to absorb into the rice then start adding the stock a little a time stirring to agitate the rice and allow it to release its starchy creaminess. The amount of stock needed varies as all rice absorbs liquid differently. You want the risotto to be creamy and ‘loose’. It shouldn’t be able to keep its shape and the rice should be al dente (soft and pleasant to eat but not mushy).While the risotto is cooking, coat the asparagus in a little oil and grill on a hot griddle pan until charred. Slice the asparagus tips off and keep aside for topping the finished risotto. Chop the asparagus stems into small rounds and keep aside.When the rice is cooked to your liking, add the chopped asparagus rounds, Parmesan, butter and lemon juice and stir in.Season to taste then serve, topped with the charred asparagus tips.
Step by step:
1. In a medium saucepan, saute the onion in a splash of oil until soft and translucent.
2. Add the garlic and fry for another 30 seconds then add the rice.Coat the rice in the oil then add the lemon zest and white wine.Allow the wine to absorb into the rice then start adding the stock a little a time stirring to agitate the rice and allow it to release its starchy creaminess. The amount of stock needed varies as all rice absorbs liquid differently. You want the risotto to be creamy and ‘loose’. It shouldn’t be able to keep its shape and the rice should be al dente (soft and pleasant to eat but not mushy).While the risotto is cooking, coat the asparagus in a little oil and grill on a hot griddle pan until charred. Slice the asparagus tips off and keep aside for topping the finished risotto. Chop the asparagus stems into small rounds and keep aside.When the rice is cooked to your liking, add the chopped asparagus rounds, Parmesan, butter and lemon juice and stir in.Season to taste then serve, topped with the charred asparagus tips.
Nutrition Information:
covered percent of daily need
