Lemon Asparagus Risotto
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
Directions
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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.
Heat chicken stock/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 stock/broth into rice, 1 ladleful at a time, allowing liquid to absorb completely before adding more, stirring constantly, about 20 minutes. Add asparagus; stir.
Remove from heat. Mix in Parmesan cheese, lemon juice and zest.
Serve immediately.
4 servings.