Asparagus Lemon Risotto

Ingredients

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 (sliced into 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

Description

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