Lemon Asparagus Risotto14 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by stefychefy
Original recipe yields 4 servings
- 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 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.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Amount Per Serving (4 total)
- 357 cal
- 8.7 g
- 53.4 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 of ris..." See moreotto! I had no problem with the rice getting soft or sticking either. I used arborio rice as called for and stirred to prevent sticking and the texture was PERFECT. I did not measure the amount of broth I added though, I just added until the rice was done. Perhaps the previous reviewer had their broth at too high of a head and it boiled down, therefor lessening the amount of broth available to cook the rice? One thing to note though: I didn't have a lemon on hand and instead used bottled lemon juice, skipping the zest. I highly recommend you do NOT do this and make sure you have a lemon available. I could taste that fresh lemon juice with zest would have a brighter, cleaner flavor. Lastly, I added salt and white pepper to taste when I added the steamed asparagus because I wanted to taste the rice once all the broth was added - since the broth has salt of its own in it."
"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 sticking towa..." See morerds the end of cooking. This requires getting a lot of pans dirty for one dish. Taste of finish product good, but the work to get there for a simple side dish was a challenge."
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