lemon asparagus risotto

Ingredients

• Servings: 4
• 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
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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 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.