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