Ingredients Jump to Instructions ↓

  1. 1 lb fresh asparagus , trimmed and cut into 1-inch pieces

  2. 4 cups low sodium chicken broth , divided

  3. 1 lemon, zest of

  4. 1/4 cup pine nuts

  5. 1 carrot , diced

  6. 1 small onion , diced

  7. 4 garlic cloves , minced

  8. 1 tablespoon olive oil

  9. 1 cup risotto rice (arborio, carnaroli or other)

  10. 2 tablespoons butter

  11. 1/4 cup parmesan cheese , grated or 1/4 cup romano cheese

  12. salt & freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. Steam asparagus in 1 cup chicken broth.

  2. When asparagus is tender, set aside tips.

  3. Combine remaining asparagus with broth used to steam asparagus.

  4. Add lemon zest.

  5. Puree asparagus, steaming liquid and lemon zest together. A stick blender is ideal for this, but a blender works just fine.

  6. Set aside processed asparagus, broth and zest.

  7. Heat remaining broth in saucepan or microwave.

  8. In deep skillet or saucier, toast pine nuts, then remove from pan and set aside.

  9. Heat olive oil over medium heat in same pan.

  10. Saute onion, carrot and garlic 3-5 minutes, over low heat, seasoning with salt and pepper, until onions are translucent and carrots are softened; do not brown vegetables.

  11. Stir in rice.

  12. Saute another 3-5 minutes, stirring, until rice is covered with oil and glistening.

  13. Still over medium heat, add heated broth 1/2 cup at a time, stirring almost constantly and adding more broth as each previous addition is absorbed.

  14. When all of broth has been added, add asparagus-broth-lemon zest puree, 1/2 cup at a time, until rice is tender and almost all liquid has been absorbed.

  15. It will take 20-30 minutes to incorporate all liquid - your patience will be rewarded!

  16. Gently fold in reserved asparagus tips and toasted pine nuts.

  17. Remove from heat.

  18. Stir in butter and parmesan.

  19. Serve immediately.


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