Lemon Asparagus Risotto Recipe

Name: Lemon Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 fresh asparagus spears, trimmed; 4 cups low-sodium chicken broth; 2 tablespoons olive oil; 1 small onion, diced; 1 stalk celery, diced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 clove garlic, minced; 1 cup arborio rice; 1/2 cup dry white wine; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons lemon juice; 1/2 teaspoon lemon zest

Servings: persons

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
1/2 teaspoon lemon zest

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.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 20 fresh asparagus spears, trimmed, 4 cups low-sodium chicken broth, 2 tablespoons olive oil, 1 small onion, diced, and more.

Yes, Lemon Asparagus Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Asparagus Risotto

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