Lemony Risotto with Asparagus and Pears
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups chicken-flavor vegetable broth2 cups water3/4 pound asparagus, trimmed and cut into 1-inch pieces1 small onion, finely chopped1 fresh pear, cut into 1-inch pieces2 tablespoons unsalted butter, divided1 1/4 cups Arborio rice1/4 cup Riesling or other sweet white wine1/4 cup lemon juice, divided1/4 cup grated parmesan2 tablespoons fresh basil leaves, chiffonade
Makes 4 main course servings.
Bring broth, 2 tablespoons lemon juice, and water to a simmer in a medium saucepan. Add asparagus and pears and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus and pears with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 1 1/2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and 2 tablespoons lemon juice and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There may be leftover broth mixture.)
Stir in asparagus, remaining 1/2 tablespoon butter, parmesan, basil, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user EMA816.
Bring broth, 2 tablespoons lemon juice, and water to a simmer in a medium saucepan. Add asparagus and pears and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus and pears with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 1 1/2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and 2 tablespoons lemon juice and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There may be leftover broth mixture.)
Stir in asparagus, remaining 1/2 tablespoon butter, parmesan, basil, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user EMA816.
Nutritional Info Amount Per Serving
- Calories: 351.5
- Total Fat: 7.9 g
- Cholesterol: 20.4 mg
- Sodium: 657.3 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 4.0 g
- Protein: 9.4 g
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