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Lemon Asparagus Risotto Recipe

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This recipe for Lemon Asparagus Risotto is from Our joy in cooking!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 fresh asparagus spears, trimmed
4 cups low sodium chicken broth
2 Tbsp olive oil
1 small onion, diced
1 stalk celery, diced
1/4 tsp salt
1/4 tsp black pepper
1 cup Arborio rice
1 clove garlic, minced
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 Tbsp lemon juice
1/2 tsp lemon zest
Directions:
Directions:
Steam asparagus about 5 minutes. Cut asparagus into 1" pieces, set aside.
Meanwhile 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. Add onion and celery; cook & stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Stir in Arborio rice & garlic; cook & stir until rice is lightly toasted, about 5 more minutes.
Stir in white wine & simmer until is has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absolutely absorbed liquid and turned creamy. Repeat this process 2x more, stirring constantly. Stirring in the broth should take 15-20 minutes in all. When finished, rice should be tender yet firm to the bite.
Stir in asparagus.
Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest.
Serve immediately.

Prep & Cook Time: 45 minutes
Serves: 4-6

 

 

 

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