Lemon Risotto with Asparagus

The Don and I enjoyed this nice vegetarian supper this past Sunday night while catching up on all of our DVRed programs from the previous week!  It won’t make my niece’s vegan diet due to the cheese and butter; but all of you non-vegans…consume with happiness!Lemon Risotto and Asparagus

1 medium sweet onion, chopped
2 Tbs butter
1 Tbs olive oil
2 garlic cloves, minced
1 cup uncooked Arborio rice
3 cups chicken broth
1/3 cup dry white wine
1 lb asparagus, cut in to 1/2″ pieces
Zest and juice of 1 lemon
1/4 t salt
1/2 t pepper
1/2 cup grated Parmesan cheese, divided

Combine onion, butter, olive oil, and garlic in microwave safe casserole dish.
Microwave on high 3 minutes.
Stir in rice.
Microwave on high 3 minutes.
Stir in broth and wine.
Microwave 14 minutes, stirring every 4 minutes.
Add asparagus pieces and stir.
Microwave 4 minutes.
Stir in zest, lemon juice, half of cheese, salt and pepper.
Stir well.
Place on plates and sprinkle with remaining cheese.

Serves 4.
350 calories, 13 grams protein

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