11Ingredients
480Calories
55Minutes

Ingredients

  • 6 cups chicken broth
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cups arborio rice
  • 1 cup frozen peas (or fresh, thaw peas if using frozen)
  • 1 1/2 cups asparagus (cooked and cut into 1-inch pieces)
  • grated parmesan
  • 1 teaspoon grated lemon zest
  • kosher salt
  • freshly ground black pepper

Directions

  1. In a medium saucepan, combine chicken broth and white wine and heat just to simmering. Keep warm.
  2. In a large saucepan over medium heat, melt the butter and add olive oil. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains to brown.
  3. Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. Continue until all the stock/wine has been used. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the peas and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan and lemon zest. Taste and season with salt and freshly ground black pepper.
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NutritionView more

480Calories
Sodium13%DV320mg
Fat18%DV12g
Protein29%DV15g
Carbs24%DV73g
Fiber20%DV5g

PER SERVING *

Calories480Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat4g20%
Trans Fat
Cholesterol15mg5%
Sodium320mg13%
Potassium470mg13%
Protein15g29%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate73g24%
Dietary Fiber5g20%
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.

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