-
-
My review
Lemon Asparagus Risotto
35
stefychefy
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 357Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 80105 Ratings
-
-
-
-
-
Most helpful positive review
1/9/2013
Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method ...
Most helpful critical review
9/5/2012
Final result was good with a nice lemon flavor. This recipe is a bit tedious with the constant stirring while adding broth a ladleful at a time. The risotto was not quite soft and began stickin...
Most helpful
Most positive
Least positive
Newest
1/9/2013
Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method ...
5/26/2014
Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little...
3/6/2013
Do yourself a favor - don't change a thing the first time you make this recipe. Follow the instructions exactly, give it the time and attention it deserves, and you will have a winning dish. If ...
1/2/2015
This recipe was great! my first time making a risotto, I did just like the other reviewers said, followed the recipe exactly, and it was DELICIOUS! i wouldn't change a thing. My boyfriends moth...
9/5/2012
Final result was good with a nice lemon flavor. This recipe is a bit tedious with the constant stirring while adding broth a ladleful at a time. The risotto was not quite soft and began stickin...
6/14/2013
Very nice - very simple. Only change - ( For us, your milage may vary ) More garlic, more wine, hold off 1/2 the celery until about the last 4 minutes, so it still has a little crunch and hol...
7/10/2017
I adapted this recipe to make in my InstantPot® (so much easier, and not standing and stirring). Steamed the asparagus as directed, then sauteed the onions and celery in the IP, using the saute ...
6/5/2014
Was a little more labor intensive than I was expecting, but completely worth it. I was sad when it was gone!
2/18/2013
Didn't change a thing, and it turned out fantastic. My first time making a risotto, and your recipe made it worthwhile.