Lemon Asparagus Risotto Recipe - cooking recipe

Ingredients

10 fresh asparagus spears, trimmed
4 cups low sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
1 cup arborio rice
1/2 cup dry white wine
1/4 cup freshly grated parmesan cheese
2 tablespoons lemon juice
1/2 teaspoon lemon zest

Preparation

Put a steamer into a pan, cover with water. Let water to a boil.
Add the asparagus, cook for five minutes till becoming tender. When asparagus is ready, cut into pieces and set aside.
Put the chicken broth in another pan and cook over medium heat;.
Grease a large skillet and put over medium heat. Continue cooking for about ten minutes till the vegetables become tender.
Season with black pepper and salt. Add garlic and rice. Stir about five more minutes till rice is toasted.
Fill white wine over the rice mixture, often stir, till all the liquid is dampened. Mix chicken broth into rice, allow the liquid to be absorbed fully before adding the rest. Stirring constantly for about twenty minutes. When the cooking process is finished add asparagus.
Turn off the heat and mix with Parmesan cheese and lime juice.
Serve when it is hot.