Lemon Asparagus Rice Recipes

LEMON ASPARAGUS RISOTTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

PARMESAN ASPARAGUS RICE

Steps:

• Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
• Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
• Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

ASPARAGUS AND LEMON CHICKEN WITH RICE

Steps:

• In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

GRILLED ASPARAGUS AND LEMON RICE

Steps:

• Heat 1 tbsp of the oil in a pan large enough to fit everything over a medium heat. Add the onion, celery and leek with a good pinch of salt. Gently cook for 12 minutes to soften the vegetables. Add the garlic and cook for a further 5 minutes.
• Meanwhile, toss the asparagus in the remaining tbsp of oil and a pinch of salt. Heat a griddle pan over a medium-high heat and grill for about 5 minutes, turning once, until tender. Pull off a spear when you think they're approaching being done, then slice off a section and eat it. If they need longer, return the spear to the pan and try again in a minute or so. Remove from the heat and slice each spear into roughly four or five sections.
• Add the rice to the onion pan along with 100ml water to help everything get moving. Stir well but gently to reheat the rice but avoid breaking the grains. Add the asparagus and the lemon juice along with a few good grinds of pepper. Stir to combine.
• When the rice is piping hot, spoon onto plates or put the pan on the table for people to help themselves. Add the lemon zest and, if using, cheese to finish.

LEMON & ASPARAGUS BROWN RICE SALAD

Steps:

• In large serving bowl, stir together rice, asparagus, mint and parsley.
• In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture.
• Stir in olive oil and salt and pepper to taste.
• Cover and refrigerate up to 2 days.
• Let stand at room temperature for 1 hour before serving.