Your Name:

Your Email Address:

Friend's Name:

Friend's Email address:

Short Message:


AVERAGE RATING: 

Votes:3   Views :864

RATE THIS RECIPE:

Pick a star and click submit to save and share your recipe rating!

Rating:   

  


USER REVIEWS:

(0 reviews)

Please login or register to submit your comments.


Print Recipe Full PagePrint Recipe 3x5Send To a FriendSave To My Recipe Box

4 Servings | Cook Time: 50 mins | Prep Time: 5 mins

INGREDIENTS
  • 2 tbsp butter, divided
  • 1/4 cup chopped green onions
  • 1 cup Arborio rice or medium-grain white rice
  • 3 cups chicken broth
  • 1 cup fresh asparagus pieces, about 1-inch long
  • 1 tbsp lemon juice
  • 1 tsp grated lemon zest
  • 1/4 cup chopped fresh parsley
  • 1/8 tsp pepper
  • Salt to taste
SUGGESTED COOKWARE & APPLIANCES
  • 10 or 12 inch sauté pan
DIRECTIONS
  1. Melt the butter in a 10 or 12 inch sauté pan and cook the onions in the butter until tender over medium-high heat.
  2. Add the rice and cook, stirring frequently, until it just begins to brown.
  3. Stir in 1 cup broth and cook until it is absorbed, stirring constantly. Add an additional 1/2 cup broth and the asparagus, cooking until liquid is absorbed.
  4. Add the remaining broth 1/2 cup at a time, stirring frequently, until each cup is absorbed. With the last 1/2 cup, add the lemon juice.
  5. Cook until rice is tender and creamy, a total of about 25 to 30 minutes. Stir in the lemon zest, parsley, and seasonings.