Lemon Risotto with Asparagus


  • 1 small onion, chopped
  • 3 tablespoons of olive oil
  • Lemon zest from two lemons
  • 2-3 tablespoons of lemon juice
  • ½ cup of white wine (preferably Merry Edwards)
  • 4 cups of low-salt chicken broth, heated
  • 1 cup of Arborio rice
  • 8 stalks of asparagus
  • 1 cup of cooked chicken breast (optional)
  • ¼ cup of parmesan cheese, grated


Heat 2 tablespoons olive oil in heavy pan over medium high heat; add chopped onions and cook until onions are translucent, but not brown.  Stir in rice and cook for 2 minutes. Add wine and stir until absorbed by rice. Add chicken broth ½ cup at a time and stir continuously. Add additional broth as it is absorbed by the rice, reserving ½ cup to add later. Risotto is ready when all broth is absorbed and rice is al dente. Approximately 30 minutes total cooking time.

Salt asparagus and toss in 1 tablespoon olive oil, then roast for 10 minutes in 400-degree oven. Chop into ½-inch pieces and add to fully cooked risotto. Add in chicken, ½ cup of broth, lemon zest, lemon juice and parmesan. Add salt and pepper to taste.

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