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Lemon Asparagus Risotto
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Prep Time:
9 minutes
Cook Time:
35 minutes
Total Time:
44 minutes
Creamy asparagus risotto with zesty lemon and Parmesan - a springtime delight.
Ingredients:
  • 20 fresh asparagus spears, trimmed
  • 4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 0.25 teaspoon ground black pepper
  • 1 cup Arborio rice
  • 1 clove garlic, minced
  • 0.5 cup dry white wine
  • 0.25 cup freshly grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 0.5 teaspoon lemon zest
Instructions:
  • 1. Prepare a steamer by filling a saucepan with water, ensuring it's just below the steamer basket. Bring the water to a boil. 2. Steam the asparagus until tender for about 5 minutes while covered. 3. Cut the asparagus into 1-inch pieces and set aside.
  • Simmer chicken broth in a saucepan on medium heat until needed for the risotto.
  • In a large skillet, warm olive oil over medium heat. Sauté onion and celery until tender, approximately 5 minutes. Season with salt and black pepper. Add Arborio rice and garlic, cook until rice is lightly toasted, about 5 more minutes.
  • Swirl in the white wine and let it reduce, then add 1/3 of the hot chicken broth. Keep stirring until the rice becomes creamy. Repeat this two more times, stirring continuously for a total of 15 to 20 minutes. The rice should be perfectly cooked but with a slight firmness. Fold in the asparagus.
  • After taking it off the heat, stir in the Parmesan cheese, lemon juice, and lemon zest. Enjoy while it's hot.

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