- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- 20 organic asparagus spears, trimmed
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 small onion, diced
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 minced garlic clove
- 1 cup aborio rice
- ½ cup dry white wine
- ¼ cup Oliver’s Own grated Parmesan cheese
- 2 tablespoons Meyer Lemon juice
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.
Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
Heat olive oil in a large skillet over medium heat. Cook and stir onion 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.
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.
Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.