Description

You can serve this risotto as a main or a side dish. It has a mellow, fresh flavor that everyone will love. Be sure to use the fresh lemon for its zest and freshly squeezed juice to get the best flavor. If wanting a vegetarian dish, use vegetable broth/st

Ingredients

• 20 fresh asparagus spears, washed and ends snapped off and discarded
• 4 c. low-sodium chicken or vegetable stock/broth
• 2 T. olive oil
• 1 small onion, diced
• 1 stalk celery, diced
• 1/4 t. salt
• 1/4 t. ground black pepper
• 1 clove garlic, minced
• 1 c. arborio rice
• 1/2 c. dry white wine
• 1/4 cup freshly grated Parmesan cheese
• 2 T. freshly squeezed lemon juice
• 1/2 t. lemon zest

Steps

1. Place a steamer insert into a saucepan; fill with water to just below the bottom of the steamer; bring water to a boil. Add asparagus; cover; steam until tender, about 5 minutes; remove. Cut asparagus into 1 inch pieces; set aside.
2. Heat chicken stock/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.