Name: Lemon & Asparagus Risotto
Yield: 8
Ingredients: 1 Tbsp butter; 1 small sweet yellow onion, diced; 4 garlic cloves, minced; 2 cups arborio rice (or other short grain rice); 1-cup dry white wine (I used chardonnay); 1 bunch of asparagus, ends removed and sliced into 3rds; 10 oz. mushrooms, sliced; 4 cups broth (+ more as needed); 1 cup frozen green peas; 1 cup parmesan, grated; ½ tsp garlic powder; Salt & pepper, to taste; Juice & zest of 1 lemon; Shrimp; Sprouts; Prosciutto, lightly toasted

Ingredients

Scale

1 Tbsp butter
1 small sweet yellow onion, diced
4 garlic cloves, minced
2 cups arborio rice (or other short grain rice)
1-cup dry white wine (I used chardonnay)
1 bunch of asparagus, ends removed and sliced into 3rds
10 oz. mushrooms, sliced
4 cups broth (+ more as needed)
1 cup frozen green peas
1 cup parmesan, grated
½ tsp garlic powder
Salt & pepper, to taste
Juice & zest of 1 lemon

Toppings: (optional)

Shrimp
Sprouts
Prosciutto, lightly toasted

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Instructions

Add butter, onion & garlic to large sauté pan or dutch oven, cook ~3 minutes or until translucent
Add rice, toast for 1 minute
Add wine, stir and cook off alcohol for ~1-2 minutes
Add in asparagus & mushrooms, stir to combine
Add 1 cup of broth at a time, until mostly absorbed.
Once all liquid is absorbed add in peas, cheese, salt & pepper
Squeeze in fresh lemon and add in zest, stir to combine.
Top with shrimp, sprouts & prosciutto if desired and serve.

Notes

For 8 Servings (Macros listed are per serving):
10 g Protein
50 g Carb
5 g Fat