Rating: 4.5 stars
171 Ratings
  • 5 star values: 138
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can also roast asparagus by placing stalks, 1 tablespoon of olive oil, pinch of salt and pepper on a baking sheet and baking them in the oven at 350 F (180 C) for 15 minutes.

Nutrition Facts

357 calories; protein 11.1g; carbohydrates 53.4g; fat 8.7g; cholesterol 7.6mg; sodium 355.2mg. Full Nutrition
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