Lemon Asparagus Risotto

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the asparagus tips about 2 inches long and set them aside. Chop the remaining stalks into half-inch pieces. Warm the chicken broth in a saucepan over low heat and keep it at a gentle simmer.

2. Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, salt and black pepper and cook, stirring, for about 5 minutes until soft.

3. Add the garlic and cook for 1 minute until fragrant. Add the arborio rice and stir for 2 minutes until the grains look slightly translucent at the edges.

4. Pour in the dry white wine and stir until it is almost fully absorbed, about 2 minutes.

5. Add the warm broth one ladle at a time, stirring often and adding more only after the previous amount is absorbed. After about 10 minutes, stir in the chopped asparagus stalks.

6. Continue adding broth and stirring for about 8 more minutes. Add the asparagus tips during the last 4 minutes. The rice should be creamy and tender with a slight bite.

7. Remove the pot from the heat. Stir in the Parmesan, lemon juice and lemon zest. Cover and let rest for 2 minutes, then serve hot.