Kelly's Lemon Asparagus Risotto

This recipe is from food writer and photographer Kelly Neil's Dartmouth kitchen. The flavour is bright and springy, and it's simple to make. Enjoy!

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Servings: 6

Prep Time: 00:15

Cook Time: 00:45

Main Ingredients

4 cups chicken stock

20 asparagus spears, woody ends trimmed, chopped into bite sized pieces

1 small onion, chopped

1 1/2 cup arborio rice

1/2 cup dry white wine

4 tablespoons butter, divided

1/2 cup parmesan cheese, grated

juice of one lemon


1Heat chicken stock in a pot on the stove or in microwaveable vessel until boiling. Remove from heat and add asparagus. Let asparagus blanch in stock for 1 minute. Remove asparagus from stock and set aside.

2Heat a deep-sided skillet over medium heat. Add 1 tablespoon of butter to skillet to melt. Add onion and cook until translucent about 2-3 minutes.

3Add arborio rice to onion and cook for 1-2 minutes, stirring often. Rice should look translucent around the edges with a small white ‘seed’ in the center.

4Add white wine to rice and cook until all wine is absorbed, stirring often.

5Add one ladleful of hot chicken stock to rice and cook until absorbed. Continue to repeat, stirring often, until all chicken stock is absorbed. At the 35 minute mark begin tasting your rice for doneness - you may not need to use all of your chicken stock depending on your preference.

6When rice is cooked to your liking, add remaining 3 tablespoons of butter, Parmesan cheese, and lemon juice. Stir everything together to combine. Serve hot with extra Parmesan.

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