Description
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
- 20 fresh asparagus spears, trimmed
- 4 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 stalk celery, diced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 clove garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- 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.
- 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 and stir until vegetables are tender
- about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted
- about 5 more minutes.
- Stir in white wine and simmer until it has mostly evaporated
- then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more
- stirring constantly. Stirring in the broth should take 15 to 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 Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4