Print

Lemon Asparagus Risotto

Lemon Asparagus Risotto
Print Recipe

This creamy Lemon Asparagus Risotto combines tender asparagus and bright citrus flavors for a vibrant and comforting Italian-inspired dish perfect for spring.

Ingredients

Scale
  • 1 cup Arborio rice
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth, warmed
  • 1/2 cup dry white wine
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice and stir to coat the grains with oil, toasting lightly for 1-2 minutes.
  4. Pour in the white wine and stir until mostly absorbed by the rice.
  5. Start adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
  6. When halfway through the broth, stir in the asparagus pieces and continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes total.
  7. Remove from heat and stir in the butter, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
  8. Serve immediately, garnished with chopped fresh parsley if desired.

Notes

For extra richness, stir in a splash of cream or top with toasted pine nuts before serving.

Find it online: https://seasonedrecipe.com/lemon-asparagus-risotto/