Lemon Asparagus Risotto

  • Recipe By
  • Published Dec 24th
  • Ready In1h
  • Servings4
  • Calories357
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.

Lemon Asparagus Risotto Ingredients

The following are the ingredients needed to make delicious Lemon Asparagus Risotto for 4 servings:

  • 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

Lemon Asparagus Risotto Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Lemon Asparagus Risotto, you need about 15 minutes of preparation time. The time needed to cook this Lemon Asparagus Risotto is about 45 minutes , and you can serve your Lemon Asparagus Risotto within 1 hour . The following are the steps to cook Lemon Asparagus Risotto easily:

  1. 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. 2 Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  3. 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. 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. 5 Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Notes

  • 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

Per Serving: 357 calories; 8.7 grams of fat; 53.4 grams of carbohydrates; 11.1 grams of protein; 8 milligrams of cholesterol; 355 milligrams of sodium.

  1. Jul 10th 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 s ...

  2. Jan 2nd 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 ...

  3. Jun 5th 2014

    Was a little more labor intensive than I was expecting, but completely worth it. I was sad when it was gone!

  4. May 26th 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 li ...

  5. Jun 14th 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 ...

  6. Mar 6th 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. ...

  7. Feb 18th 2013

    Didn't change a thing, and it turned out fantastic. My first time making a risotto, and your recipe made it worthwhile.

  8. Jan 9th 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 met ...

  9. Sep 5th 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 sti ...