WHAT YOU NEED

Ingredients:

  • 6 cups chicken or vegetable broth, plus more as needed
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 shallots or 1 small onion, finely minced
  • 2 cloves garlic, minced or grated
  • 1 ½ cups Arborio or short-grain rice
  • ½ cup dry white wine (optional)
  • 1 bunch asparagus, trimmed and cut into ½” pieces
  • 1 lemon, zested and juiced
  • ¼ cup fresh mixed herbs, parsley, basil, mint, etc, roughly chopped
  • ½ cup parmesan cheese, grated
  • Sea salt
  • Black pepper

INSTRUCTIONS

 
  • In a saucepan, warm the broth until steaming.
  • In a separate large pot or pan on medium-high heat, warm olive oil and 2 tablespoons butter.
  • Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic and cook for another 30 seconds until fragrant.
  • Add rice and cook, stirring frequently, until the edges are translucent, about 2 to 3 minutes. Add wine (optional) and cook and stir until evaporated.
  • Add ½ cup of warm broth and cook, stirring frequently, until almost all of the broth has absorbed. Continue adding ½ cup of broth in this manner until rice is tender and creamy, about 20 to 25 minutes in total.
  • With the last batch of broth, add chopped asparagus and allow to cook until tender, 3-4 minutes, or until it is bright green in colour.
  • Once cooked, remove from the risotto from the heat and stir in lemon zest, lemon juice, herbs, cheese, and remaining 2 tablespoons butter.
  • Season with salt and pepper to taste and serve immediately with additional cheese, lemon zest and herbs.

NUTRITIONAL INFO PER SERVING:

Calories 335
Protein 9 g
Carbohydrates 26 g
Fat 22 g
Fibre 1 g
Sodium 1559 mg

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