Ingredients
- 5 1/2 to 6 cups chicken broth (or vegetable broth to make it fully vegetarian)
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 1/2 cups uncooked arborio rice
- 2 teaspoons grated lemon rind
- 1/2 cup dry white wine
- 1 pound asparagus, cut diagonally in 1-inch pieces
- 1/2 cup grated parmigiano-reggiano cheese
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh thyme leaves
Description
Lemon And Asparagus Go Together So Well! I Just Love Using Both Flavors To Make This Risotto Into A Spring-time Main Dish. "Stir Constantly" Is The Phrase For Turning Out Creamy Risotto.
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