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Lemon Risotto with Fresh Asparagus

Quick Information

45 mins



3 cups reduced-sodium chicken broth

2 cups water

2¾ cups (about ¾ pound) asparagus, trimmed and cut into 1-inch pieces

1 onion, finely chopped

1 tablespoon butter

1 cup Lundberg Family Farms Arborio Rice

¼ cup dry white wine

1 Tbsp. grated lemon zest

¼ cup grated parmesan cheese


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. Sauté onion in butter until softened, add rice and stir 1 minute. Add in wine and stir until absorbed. 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. Risotto is done when it has the consistency of pudding. (There maybe leftover broth.) Take off heat. Stir in asparagus, lemon zest, and parmesan. Pepper to taste.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 130

Calories from Fat 25

Total Fat 2.5g

Saturated Fat 1g

Trans Fat 0g

Cholesterol 0mg

Sodium 340mg

Total Carbohydrates 19g

Fiber 1g

Sugar 2g

Protein 6g