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How to Make Lemon Asparagus Risotto - A Step-by-Step Guide

There's something so comforting about a warm bowl of creamy risotto, and when you add the bright, citrusy flavor of lemon and the fresh, crisp taste of asparagus, you have a truly delightful dish. Lemon asparagus risotto is a perfect balance of rich, creamy rice and vibrant, tangy flavors that come together to create a satisfying meal that's perfect for any time of year.

What makes this dish so special is the combination of creamy Arborio rice, tender-crisp asparagus, and the bright, ...

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Ingredients

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

Information

  • Prep Time: 9 mins
  • Cook Time: 35 mins
  • Total Time: 44 mins
  • Servings: 4

  • 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.
  • Meanwhile, 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. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus.
  • Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.

    • Nutrition

    357 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 8mg
    • Sodium: 355mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 11g
    • Vitamin C: 10mg
    • Calcium: 96mg
    • Iron: 2mg
    • Potassium: 255mg

    Categories

    Lemon recipes
    Asparagus recipes
    Risotto recipes