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.

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.

Per Serving: 357 calories; protein 11.1g; carbohydrates 53.4g; fat 8.7g; cholesterol 7.6mg; sodium 355.2mg.

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