Lemon Asparagus Risotto

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 357 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons lemon juice
• ½ teaspoon lemon zest
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 1 stalk celery, diced
• ½ cup dry white wine
• 1 small onion, diced
• 4 cups low-sodium chicken broth
• 1 cup Arborio rice
• ¼ cup freshly grated Parmesan cheese
• 20 fresh asparagus spears, trimmed

Recipe Instructions

Step 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.

Step 2

Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.

Step 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.

Step 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.

Step 5

Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.