This asparagus risotto is flavored with garlic white wine lemon and Parmesan cheese I like to serve this as a main dish under some steamed halibut or other white fish
Prep Time
44 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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
.jpeg)
