Lemon Asparagus Risotto

Lemon Asparagus Risotto

36
stefychefy 13

"Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish."

Ingredients

1 h {{adjustedServings}} servings 357 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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

Footnotes

  • Cook's Note:
  • You can also roast asparagus by placing stalks, 1 tablespoon of olive oil, pinch of salt and pepper on a baking sheet and baking them in the oven at 350 F (180 C) for 15 minutes.
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Reviews

36
  1. 46 Ratings

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Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method ...

Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little...

Final result was good with a nice lemon flavor. This recipe is a bit tedious with the constant stirring while adding broth a ladleful at a time. The risotto was not quite soft and began stickin...