Savory Ground Chicken and Herb-Infused Lemon Risotto with Grilled Asparagus

In a medium saucepan, bring 4 cups of chicken broth to a simmer over low heat. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add 1 pound of ground chicken to the skillet and cook until browned, about 5-7 minutes. Season the chicken with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Remove the chicken from the skillet and set aside. In the same skillet, add 1 small diced onion and 2 minced garlic cloves, cooking until the onion is translucent, about 3-4 minutes.

Stir in 1 cup of Arborio rice and toast for 2 minutes, stirring frequently. Gradually add the simmering chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

Continue this process for about 18-20 minutes until the rice is creamy and al dente. Stir in the cooked ground chicken, the zest of 1 lemon, and 1/4 cup of grated Parmesan cheese.

Remove from heat and fold in 1/4 cup of chopped fresh parsley and 1 tablespoon of lemon juice. For the asparagus, preheat a grill or grill pan over medium-high heat.

Toss 1 bunch of asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill the asparagus for 3-4 minutes, turning occasionally, until tender and slightly charred.

To serve, spoon the risotto onto plates, top with grilled asparagus, and garnish with additional parsley and lemon wedges.