microwave asparagus and lemon risotto

Name: Microwave Asparagus and Lemon Risotto
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3/4 cup(s) onion, chopped; 2 tablespoon(s) butter; 1 tablespoon(s) olive oil; 2 clove(s) garlic, minced; 1 cup(s) arborio rice; 3 cup(s) chicken stock, unsalted; 1/2 cup(s) dry white wine; 1 pound(s) asparagus, trimmed and cut into 1/2 inch pieces; 1/2 teaspoon(s) lemon rind grated; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper, freshly ground; 1 1/2 ounce(s) parmigiano-reggiano cheese, shaved (1/2 cup), divided

(1 RATING)

10 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Nov 21, 2015

For the first year of college, my kids only had a microwave to cook with. My daughter especially wanted recipes that would keep her out of the fast food joints!

Rate

prep time 10 Min

cook time 30 Min

method Microwave

yield 4 serving(s)

Ingredients

3/4 cup onion, chopped
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1 cup arborio rice
3 cups chicken stock, unsalted
1/2 cup dry white wine
1 pound asparagus, trimmed and cut into 1/2 inch pieces
1/2 teaspoon lemon rind grated
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 1/2 ounces parmigiano-reggiano cheese, shaved (1/2 cup), divided

How To Make microwave asparagus and lemon risotto

Step 1

Combine first 4 ingredients in a 2 quart microwave-safe glass bowl. Microwave at High for 3 minutes. Stir in rice; microwave at High 3 minutes

Step 2

Stir in stock and wine; microwave at high 16 minutes, stirring for 30 seconds every 4 minutes.
Step 3

Add asparagus; microwave at high for 2 minutes. Stir in rind, juice, salt, pepper, and half of the cheese. Top with the remaining cheese.
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