Asparagus lemon risotto

Lemon Asparagus Risotto by Brandon Bolton, RDN

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CategoryTags, , DifficultyIntermediate

This is the perfect time of year to make this side dish because it's a lighter version of a classic risotto and contains asparagus which is a great source of nutrients including fiber, folate and vitamins. Infuse some fresh lemon juice and zest into the dish and bring out the intense brightness and flavors of all ingredients. Grill or bake white fish or chicken on the side for a delicious light and healthy meal.

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 20 fresh asparagus spearstrimmed
 4 cups low-sodium chicken broth
 2 tbsp olive oil
 1 small oniondiced
 1 stalk celerydiced
 ¼ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 clove garlicminced
 1 cup arborio rice
 ½ cup dry white wine
 ¼ cup freshly grated Parmesan cheese
 2 tbsp fresh lemon juice
 ½ tsp fresh lemon zest
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

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

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 Minutes.

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

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

Nutrition Facts

4 servings

Serving size

Ingredients

 20 fresh asparagus spearstrimmed
 4 cups low-sodium chicken broth
 2 tbsp olive oil
 1 small oniondiced
 1 stalk celerydiced
 ¼ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 clove garlicminced
 1 cup arborio rice
 ½ cup dry white wine
 ¼ cup freshly grated Parmesan cheese
 2 tbsp fresh lemon juice
 ½ tsp fresh lemon zest

Directions

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

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

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 Minutes.

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

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

Notes

Lemon Asparagus Risotto by Brandon Bolton, RDN
IngredientsDirections