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Creamy Asparagus Risotto Recipe (Easy & Restaurant-Style)

Ingredients:

fresh asparagus spears, trimmed
20
low-sodium chicken broth
4 Cups
olive oil
2 Tablespoons
small onion, diced
1
rib celery, diced
1
salt
¼ Teaspoons
ground black pepper
¼ Teaspoons
Arborio rice
1 Cups
clove garlic, minced
1
dry white wine
½ Cups
freshly grated Parmesan cheese
¼ Cups
lemon juice
2 Tablespoons
lemon zest
½ Teaspoons

Preparation mode:

  1. Steam the asparagus for about 5 minutes until just tender. Cut into 1-inch pieces and set aside.
  2. Warm the chicken broth in a saucepan and keep it at a low simmer.
  3. Heat olive oil in a large skillet over medium heat. Add onion and celery, and cook for about 5 minutes until soft. Season with salt and pepper.
  4. Add Arborio rice and garlic. Cook, stirring frequently, for 4–5 minutes until the rice is lightly toasted.
  5. Pour in the white wine and simmer until it has mostly evaporated.
  6. Stir in 1/3 of the warm broth. Cook while stirring until absorbed. Repeat this process two more times (about 15–20 minutes total), stirring constantly until the rice becomes creamy and tender.
  7. Stir in the cooked asparagus.
  8. Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest.
  9. Serve immediately while hot and creamy.

Tips

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a little broth or water if needed.

Freezing

You can freeze risotto for up to 3 months, but it is not recommended as the texture may change after thawing.

Why You’ll Love This Recipe

Source: https://cuisinesguide.com/recipes/creamy-asparagus-risotto-recipe-easy-restaurant-style/