Lemon-Chive Asparagus Risotto


  • 5 cups chicken stock
  • 2 cups bite sized pieces of asparagus
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1/3 cup Parmesan, grated
  • 1/4 cup chopped chives
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • zest one lemon
  • salt
  • pepper


  1. In a saucepan, bring the broth to a simmer.
  2. Heat oil and butter in a large saucepan.
  3. Sauté the garlic and shallot until lightly caramelized.
  4. Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually.
  5. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition.
  6. When you are about half way through the broth, add the asparagus to the rice.
  7. Continue to add broth and stir.
  8. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, zest and chives.

Source:  http://www.coconutandlime.com/2010/05/lemon-chive-asparagus-risotto.html



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