Lemon Asparagus Risotto
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.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
Step: 3
Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
Step: 4
Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
Step: 5
Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
NUTRITION FACT
Per Serving: 357 calories; protein 11.1g; carbohydrates 53.4g; fat 8.7g; cholesterol 7.6mg; sodium 355.2mg.
Preparing your food in advance can be extremely enjoyable that you do it with your likely music in the yard , a relaxing beverage of your pick or even a partner. It is helpful to write every step required to create the meal , which may include all of it from your tools and utensils to your processing menu . Be sure to list the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.
Having the right kitchen tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a likely for any home chef.
