Asparagus Lemon Risotto
Asparagus Lemon Risotto with vegetable broth, water, olive oil, onion, garlic, arborio rice, other short-grain rice, wine, pepper, asparagus cut, peas, parmesan cheese, parsley, lemon rind, lemon...
Keywords
- vegetarian
- healthy
- lacto ovo vegetarian
- vegetable broth
- water
- olive oil
- onion
- garlic
- arborio rice
- other short-grain rice
- wine
- pepper
- asparagus cut
- peas
- parmesan cheese
- parsley
- lemon rind
- lemon juice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spoonacular.com.
Ingredients
- 822 1/8 g (29 oz) canned vegetable broth
- 591.47 ml (2.5 cups) water
- 1 Tbsp olive oil
- 160 g (1 cup) onion
- 3 cloves garlic
- 300 g (1.5 cups) arborio rice
- some other short-grain rice
- 120 ml (0.5 cup) dry white wine
- 1/4 tsps pepper
- 680 3/8 g (1.5 pounds) asparagus cut
- 72 1/2 g (0.5 cup) frozen peas
- 25 g (0.25 cup) fresh parmesan cheese
- 15 g (0.25 cup) fresh parsley
- 1 tsp lemon rind
- 1 Tbsp fresh lemon juice
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