Recipe by stefychefy
"Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish."
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fresh asparagus spears, trimmed
low-sodium chicken broth
ground black pepper
dry white wine
freshly grated Parmesan cheese
Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method of risotto! I had no problem with the rice getting soft or sticking either. I used arborio rice as called for and stirred to prevent sticking and the texture was PERFECT. I did not measure the amount of broth I added though, I just added until the rice was done. Perhaps the previous reviewer had their broth at too high of a head and it boiled down, therefor lessening the amount of broth available to cook the rice? One thing to note though: I didn't have a lemon on hand and instead used bottled lemon juice, skipping the zest. I highly recommend you do NOT do this and make sure you have a lemon available. I could taste that fresh lemon juice with zest would have a brighter, cleaner flavor. Lastly, I added salt and white pepper to taste when I added the steamed asparagus because I wanted to taste the rice once all the broth was added - since the broth has salt of its own in it.
Final result was good with a nice lemon flavor. This recipe is a bit tedious with the constant stirring while adding broth a ladleful at a time. The risotto was not quite soft and began sticking towards the end of cooking. This requires getting a lot of pans dirty for one dish. Taste of finish product good, but the work to get there for a simple side dish was a challenge.
Very nice - very simple.
Only change - ( For us, your milage may vary )
More garlic, more wine, hold off 1/2 the celery until about the last 4 minutes, so it still has a little crunch and holds it's own.
Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little lemon, but not too much, so I used the lemon juice but not the zest. This was perfect - no criticisms - I wouldn't change a thing.
Do yourself a favor - don't change a thing the first time you make this recipe. Follow the instructions exactly, give it the time and attention it deserves, and you will have a winning dish. If you prefer bigger (or less) flavors, try it only AFTER you taste it as it's meant - great recipe as is!!
Didn't change a thing, and it turned out fantastic. My first time making a risotto, and your recipe made it worthwhile.
Was a little more labor intensive than I was expecting, but completely worth it. I was sad when it was gone!
This was a hit in my family. I followed the recipe exactly except I used bottled lemon juice and did not use the lemon zest. As far as being tedious as others have said, risotto IS time consuming but it is worth it!! I might add more parm cheese next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Asparagus Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
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