Ingredients

  • 1 pound asparagus (ends trimmed)
  • 1 tablespoon unsalted butter
  • 1 tablespoon virgin olive oil (extra-)
  • 1 shallot (finely chopped)
  • 3 thyme sprigs (fresh)
  • 2 cups arborio rice
  • fine sea salt
  • freshly ground pepper
  • 1/4 cup dry white wine (2 fl. oz./60 ml)
  • 6 cups chicken broth (48 fl. oz./1.5 l, heated to a simmer)
  • 2 teaspoons grated lemon zest (finely)
  • 1/2 cup heavy cream (4 fl. oz./125 ml)
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh flat leaf parsley (minced)
Read Directions

NutritionView more

710Calories
Sodium22%DV520mg
Fat43%DV28g
Protein45%DV23g
Carbs32%DV97g
Fiber24%DV6g

PER SERVING *

Calories710Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat13g65%
Trans Fat
Cholesterol70mg23%
Sodium520mg22%
Potassium820mg23%
Protein23g45%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate97g32%
Dietary Fiber6g24%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

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

Reviews(3)

Yummly User
Krissy 13 days ago
This was fabulous!!!!
Clark 2 Apr
Super yummy! The lemon zest was a really good addition
Hannah F. 11 Dec 2017
Very delicious risotto, nice and creamy, easy enough to make. I would recommend adding more thyme if you want it to be a dominant flavor.