Rating: 4.7 stars
20 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.

Recipe Summary test

prep:
20 mins
additional:
40 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.

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  • Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.

  • Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

Nutrition Facts

178 calories; protein 4.9g; carbohydrates 26.6g; fat 5.1g; cholesterol 13.3mg; sodium 197.6mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
12/20/2019
First time ever making risotto and my wife and I absolutely loved it! I didn t have shallots so I substituted two small vidalia onions and about 1 1/2 tablespoons of crushed garlic (fresh). I was low on red cherry tomatoes so I added what I had left in the yellow ones. I thought it gave it nice colors with the green asparagus (which I doubled from what the recipe calls for). This will be a favorite despite the need to watch it closely as you add 1 cup of broth at a time to allow it to absorb. Worth it! Read More
(1)

Most helpful critical review

Rating: 3 stars
03/18/2019
This could have been really good without the lemon zest and maybe use chicken stock instead of vegetable stock! I plan on making it again with a those tweaks! Thanks for the recipe! Read More
20 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2019
I made this pretty much as-is with two very slight variations. I subbed zucchini in for the mushrooms, and instead of vegetable stock, I used chicken stock. This recipe takes a little while, but it's worth it! Extremely fresh-tasting with all the veggies. I actually really liked the lemon zest and thought it could have used a bit more. Oh, one somewhat major change: I didn't have shredded parmesan, so instead I did a little less than 1/4C of grated parm. Seemed to work out just fine, but I really want to try it the right way next time. As a side, it makes A LOT, but we used it as a meatless dinner. Lots of leftovers! Will definitely be making this again. Read More
(5)
Rating: 5 stars
04/25/2018
i used cauliflower rice instead of rice to make it keto friendly and it was delicious. will definitely make it again Read More
(1)
Rating: 5 stars
04/20/2020
Somehow I had all the ingredients! Wonderful flavor and color. Read More
(1)
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Rating: 5 stars
12/19/2019
First time ever making risotto and my wife and I absolutely loved it! I didn t have shallots so I substituted two small vidalia onions and about 1 1/2 tablespoons of crushed garlic (fresh). I was low on red cherry tomatoes so I added what I had left in the yellow ones. I thought it gave it nice colors with the green asparagus (which I doubled from what the recipe calls for). This will be a favorite despite the need to watch it closely as you add 1 cup of broth at a time to allow it to absorb. Worth it! Read More
(1)
Rating: 3 stars
03/18/2019
This could have been really good without the lemon zest and maybe use chicken stock instead of vegetable stock! I plan on making it again with a those tweaks! Thanks for the recipe! Read More
Rating: 5 stars
07/31/2018
It was a tasty treat. I modified the base recipe by grilling some prosciutto and folding it in at the end. Perfect combination. Read More
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Rating: 5 stars
07/24/2021
Amazing! Restaurant quality. Didn't have cherry tomatoes or a lemon but everything else was straight from the recipe. Will make again and again. Read More
Rating: 4 stars
06/04/2017
This was a great recipe and has a few elements that come together nicely. I really enjoy risotto and this is the first recipe that I made that didn't require more liquid than the recipe called for. It really does require that medium low heat so the liquid has time to be absorbed. The orange zest and tomato were very complimentary and we will definitely be making this again! Read More
Rating: 4 stars
05/31/2018
omitted the tomatoes.....and it was awesome... Read More