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Asparagus Lemon Risotto (Carb Side)

Ingredients

  • 1 bunch asparagus, trimmed, blanched, chopped
  • 1 whole onion, chopped
  • 6 cups vegetable stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups arborio rice
  • 1/2 teaspoon fennel seeds
  • 1 lemon, juiced and zested
  • 4 tablespoons chopped fresh flat-leaf parsley leaves
  • pinch of sea salt
  • 1/3 cup chopped mushrooms, fresh or dried (optional)

Directions

Prep: 1. Simmer stock and in a separate pot boil water for asparagus. 2. Chop onion and asparagus. 3. Zest and juice lemon. Make: 1. Blanch asparagus in boiling water for 30 seconds to a minute (depending on taste), set aside. 2. Heat olive oil and butter on medium; sauté onion. 3. Add rice and stir to coat with oil. 4. Add: fennel seeds, pinch of salt, 1 cup heated stock, and optional mushrooms. Keep adding stock 1 cup at a time, stirring until almost completely absorbed. 5. At the end: stir in asparagus, lemon zest, lemon juice, parsley.

Notes

Take this recipe up a notch by adding 1/2 cup of dry white wine after you add the fennel seeds but before the first cup of broth. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE

Goes great with these recipes

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