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

Anonymous

Recipe Summary

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 10% DV; carbohydrates 26.6g 9% DV; fat 5.1g 8% DV; cholesterol 13.3mg 4% DV; sodium 197.6mg 8% DV. Full Nutrition
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Reviews (11)

Read More Reviews

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
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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
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
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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
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
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Rating: 4 stars
07/19/2017
used wine and milk instead of chicken broth Read More
Rating: 4 stars
08/23/2018
Delicious! We added minced garlic while cooking the veggies. Read More
Rating: 5 stars
01/31/2018
This was really delicious! Creamy and a cheap yet large amount of food. One thing I'd make sure before making this is that the rice should be uncooked. I didn't know that and put in cooked rice only to get it kind of soggy like rice porridge. Read More
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