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Spring Risotto with Asparagus

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Classic risotto is freshened up by the addition of fresh and tender asparagus along with fresh spring onions. Lemon zest adds a citrus note.

Spring Risotto with Asparagus

 3 tbsp Colavita Extra Virgin Olive Oil
 3 tbsp unsalted butter, divided
 4 large spring onions or scallions, trimmed and sliced ¼ inch thick, white and green parts kept separate
 2 cups Colavita Arborio Rice
 4 cups Rachael Ray Low Sodium All-Natural Chicken Stock
 Kosher salt
 Freshly ground black pepper
 ½ lb asparagus, trimmed, sliced on the bias ¼ inch thick, stems and tips kept separate
 Finely grated zest of 1 lemon
 ¼ cup freshly grated parmesan cheese
1

Heat 1 tablespoon of the butter and the oil in a heavy 3 quart saucepan over low heat until the butter is foaming. Stir in the whites of the spring onions and cook, stirring occasionally, until tender, about 5 minutes.

2

Stir the rice into the pan. Increase heat to medium. Stir until the edges of the rice turn transparent and grains of rice begin to sizzle on bottom of pan, about 5 minutes.

3

Continue cooking, pour enough broth into the pan to cover rice by ¼ inch. Adjust heat to maintain lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes. Continue adding liquid, each time adding just enough liquid to cover the rice by ¼ inch and simmering until the rice has absorbed the liquid and is tender by still firm in the center, about 20 minutes. Season to taste with salt and pepper halfway through the cooking.

4

About 3 or 4 minutes before the rice is cooked al dente, stir in the asparagus stems. One minute before rice is cooked, stir in the asparagus tips, lemon zest and spring onion greens.

5

Remove pan from heat and stir in enough broth to make a creamy sauce. Stir in the cheese and the remaining butter. Season to taste and serve immediately

Nutrition Facts

Servings 4

Amount Per Serving
Calories 285
% Daily Value *
Total Fat 11g17%

Saturated Fat 4g20%
Cholesterol 14mg5%
Sodium 195mg9%
Total Carbohydrate 40g14%

Dietary Fiber 1g4%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.