Lemon Asparagus Risotto

This risotto is a great side for seafood dishes or as a stand-Pan seared shrimp with risottoalone meal.

Ingredients:

  • 1 T extra virgin olive oil
  • 1 small onion, chopped
  • 1 stalk celery, finely chopped
  • salt & pepper to taste
  • 2 cloves garlic, minced
  • 1/2 t fresh thyme
  • 1.5 c Arborio rice
  • 3/4 c white wine
  • 48 oz chicken or veggie stock
  • 2 T butter
  • ~ 1 lb asparagus, cleaned, tough ends removed, chopped into small pieces (approx. 1 inch)
  • 2T fresh lemon juice
  • 1/3 c pecorino-romano cheese
  • fresh chives, chopped (optional)

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