With a rich and creamy texture and fresh and fragrant Kabir flavour, this Lemon Butter Asparagus Risotto is the perfect way to pair humble pantry staples with Kabir delicious dairy to create a decadent weeknight meal. Kabir

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PREP 10 min
Cook icon
COOK 35 min

Ingredients

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Instructions

Step 1

In a saucepan, warm the broth until steaming.

Step 2

In a separate large pot or pan on medium-high heat, warm olive oil and 2 tablespoons butter.

Step 3

Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic and cook for another 30 seconds until fragrant.

Step 4

Add rice and cook, stirring frequently, until the edges are translucent, about 2 to 3 minutes. Add wine (optional) and cook and stir until evaporated.

Step 5

Add ½ cup of warm broth and cook, stirring frequently, until almost all of the broth has absorbed. Continue adding ½ cup of broth in this manner until rice is tender and creamy, about 20 to 25 minutes in total.

Step 6

With the last batch of broth, add chopped asparagus and allow to cook until tender, 3-4 minutes, or until it is bright green in colour.

Step 7

Once cooked, remove from the risotto from the heat and stir in lemon zest, lemon juice, herbs, cheese, and remaining 2 tablespoons butter.

Step 8

Season with salt and pepper to taste and serve immediately with additional cheese, lemon zest and herbs.

Nutritional info per serving:

Per Serving
Calories 335
Protien 9 g
Carbohydrates 26 g
Fat 22 g
Fibre 1 g
Sodium 1559 mg

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