Creamy Asparagus Risotto Recipe

Ingredients

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

Instructions

1. Steam asparagus in a saucepan with a steamer insert until tender, about 5 minutes. Cut into 1-inch pieces and set aside for later.
2. In a separate saucepan, heat chicken broth over medium heat, maintaining a simmer while you prepare the risotto.
3. Heat olive oil in a large skillet over medium heat. Add onion and celery, cooking until tender, about 5 minutes. Season with salt and pepper. Stir in Arborio rice and garlic, cooking until lightly toasted, approximately 5 more minutes.
4. Pour in white wine and simmer until mostly evaporated. Then, stir in 1/3 of the hot chicken broth, stirring continuously until the rice absorbs the liquid and becomes creamy. Repeat this process twice more, stirring constantly. The broth incorporation should take 15 to 20 minutes total. The rice should be tender but firm. Stir in the asparagus.
5. Remove the skillet from heat and stir in Parmesan cheese, lemon juice, and lemon zest. Serve the risotto immediately for the best taste.

Nutrition

• Calories: 357 kcal
• Fat Content: 9 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 355 mg
• Protein Content: 11 g
• Cholesterol Content: 8 mg
• Carbohydrate Content: 53 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g