Directions

Make sure you have a steamer that fits into a saucepan. Fill the sauce pan with enough water-enough to cover the bottom. Once the water has begun to boil add the asparagus, cover, and steam for about 5 minutes or until they become tender when prodded with a fork. When done take out of the steamer, when cool enough to handle cut them into 1 inch pieces.
Now you will heat your chicken broth in a sauce pan, maintaining a simmer while you are preparing your remaining ingredients. Heat your oil in a sauté pan over a medium heat. Once hot, add the celery and onion, cook until soft and translucent. Season with salt and pepper. Mix in your Arborio rice as well as the garlic. Stir the contents until it has become slightly toasted, around 5 minutes.
Pour the wine in the sauté pan with the toasted contents and simmer this until most of the wine cooks off. Now you will pour in 1 1/3 cups of the 4 cups of chicken broth. Stir constantly each time you do this until the broth is absorbed by the rice and becomes a creamy texture. Continue to do this until you use all of your both which will take around 20 minutes. Add asparagus.
Take the risotto off of the heat and stir in your lemon juice and Parmesan cheese. Eat right away as the dish cools down quickly.
Congratulations on making a great dish! Little Chefs kiss!

Calories

369

Fat

11 g

Sat. Fat

3 g

Carbs

51 g

Fiber

4 g

Net carbs

47 g

Sugar

5 g

Protein

11 g

Sodium

1386 mg

Cholesterol

16 mg