Barley Free Traditional Lemon Asparagus Risotto
Total time50 min
Prep time15 min
Cook time35 min
4.7(25)
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Learn more āIngredients
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 Ā½ cups arborio rice
- Ā½ 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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