Traditional Lemon Asparagus Risotto

Total time50 min

Prep time15 min

Cook time35 min

4.7

(25)

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Ingredients

4 servings

5 cups low-sodium chicken broth
1 cup water
1 lb asparagus, tough ends snapped off, cut into 1-inch pieces
2 tbsp olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 ½ cups arborio rice
½ cup dry white wine
1 tsp lemon zest (from about 1 lemon)
2 tbsp fresh lemon juice
2 tbsp unsalted butter
1 cup parmesan cheese, finely grated, plus more for serving
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the chicken broth and water in a medium saucepan and bring to a gentle simmer over medium heat. Reduce the heat to low and keep warm throughout cooking.
2
Add the asparagus pieces to the warm broth and cook for 2 minutes, until bright green and just barely tender. Use a slotted spoon to transfer the asparagus to a plate and set aside. Keep the broth at a low simmer.

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