Monday, June 17, 2013

Asparagus and Lemon Risotto with Artichoke Hearts


Asparagus and

Lemon Risotto with Artichoke Hearts

 

This Microwave Recipe was taken from the Cooking Light magazine issue May 2013 with a couple of alterations I made for adding more Arborio rice and the artichoke hearts.

This risotto is not covered while microwaving. Be sure you are using at least a 2-quart bowl to allow plenty of room for the liquid to boil
 
 

¾ cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
12 oz bag of uncooked Arborio rice or other medium-grain rice*
3 ¼ cups unsalted chicken stock*
1/3 cup dry white wine
1 pound asparagus, trimmed and cut into ½-inch pieces
3 or 4 Vigo Artichoke hearts chopped*
½ teaspoon grated lemon zest
1 ½ tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ ounces shaved Parmigiano-Reggiano cheese (1/3 cup), divided (I substituted ‘Finely Shredded – Parmesan cheese.

Step:
1.       Combine first 4 ingredients in a 2-quart microwave-safe glass bowl. Microwave at HIGH 3 minutes.
2.       Stir in rice; microwave at HIGH 3 minutes.
3.       Stir in stock and wine; microwave at HIGH stirring the rice for 30 seconds at 4 minute intervals for a total of 16 minutes.
4.       Add asparagus and artichoke hearts; microwave at HIGH 2 minutes
5.       Stir in lemon zest and juice, salt, pepper, and half of cheese. Top with remaining cheese 

Serves 4 

Note: * I altered the recipe