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Asparagus Lemon Risotto
2 14.5 oz cans vegetable broth
2 1/2 cups water
1 tablespoon olive oil
1 cup minced onion
3 cloves garlic -- minced
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1/4 teaspoon pepper
1 1/2 pounds asparagus -- cut (3 cups sliced 1-inch pieces)
1/4 cup grated fresh parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat.
Heat oil in a large Dutch oven over medium heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Mix in pepper. Add broth mixture, 1/2 cup at a time, stirring constantly, cook until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus during the last 10 minutes of cooking. Remove from heat; stir in cheese and remaining ingredients.