WW Asparagus Risotto

Keeping with my comfort food theme… I found this recipe on the Weight Watchers site and decided to give it a try last night. It is absolutely DELICIOUS and makes a great side item or small meal for lunch. You can also add in chicken or shrimp to make it a more complete meal for dinner.

Asparagus Risotto


*5 PP per serving

½ tsp table salt

1 lb. asparagus (cut into short bite-size pieces)

Cooking spray

1 Tbsp unsalted butter

3 small shallots

I cup Arborio rice uncooked (regular rice works too)

1 Tbsp fresh lemon juice

4 cups of canned chicken broth

1/3 cup parmesan cheese (grated)

Salt & Pepper

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.

Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.

Meanwhile, bring broth to a simmer; keep warm.

Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.

When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper. Yields 1 scant cup per serving.

Enjoy!