Ingredients

  • 1
    cup
  • 3
    cups
    reduced-sodium chicken broth
  • 2
    cups
    water
  • 2 34
    cups
    (about ¾ pound) asparagus, trimmed and cut into 1-inch pieces
  • 1
    onion, finely chopped
  • 1
    tbsp
    butter
  • 14
    cups
    dry white wine
  • 1
    tbsp
    grated lemon zest
  • 14
    cups
    grated parmesan cheese

Nutrition Facts

Serving Size: 1 cup
Serves: 4
Amount Per Serving
Calories: 130
% Daily Value*
Total Fat: 2.5g 3%
Saturated Fat: 1g
Cholesterol: 0mg 0%
Total Carbohydrate: 19g 7%
Dietary Fiber: 1g 4%
Sugars: 2g 4%
Protein: 6g 12%

Instructions

  1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer until just tender, about 3-4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking; drain. Keep broth on low.
  2. Sauté onion in butter until softened, add rice and stir 1 minute. Add in wine and stir until absorbed.
  3. Stir in broth mixture 1 cup at a time and briskly simmer, stirring constantly until absorbed. Continue adding broth mixture one cup at a time, stirring until absorbed, before adding more broth.
  4. Risotto is done when it has the consistency of pudding. (There maybe leftover broth.) Take off heat.
  5. Stir in asparagus, lemon zest, and parmesan. Pepper to taste.

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