Lemon Asparagus Risotto

13 ingredients
5 steps

Ingredients

  • 20 fresh asparagus spears, trimmed
  • 4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest

Directions

  1. 1
    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.
  2. 2
    Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

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