Lemon Asparagus Risotto

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
Be the First to Review!

This Lemon Asparagus Risotto is a creamy, zesty delight that brings a touch of elegance to your dinner table. Perfect for spring when asparagus is at its peak, this dish is both comforting and vibrant, making it an ideal choice for a cozy night in or a special occasion.

Ingredients for Lemon Asparagus Risotto

Olive oil serves as the base for sautéing, adding a rich, fruity flavor. Onion and garlic are the aromatic backbone, providing depth to the dish. Arborio rice is key for that creamy risotto texture. Dry white wine adds a subtle, sophisticated acidity that elevates the flavor. Vegetable broth keeps it light and vegetarian-friendly while contributing to the risotto's creaminess. Asparagus brings a fresh, crisp element, perfectly complemented by the bright, tangy lemon zest and juice. Parmesan cheese adds a savory umami punch, and butter finishes it off with richness. Season with salt and pepper to taste, and a sprinkle of fresh parsley adds a pop of color and freshness.

Tips & Tricks

  • Use a good quality, dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
  • Keep the broth warm in a separate pot to maintain an even cooking temperature.
  • If you prefer a vegan version, simply omit the butter and Parmesan, or substitute with vegan alternatives.
  • Stir continuously but gently to avoid breaking the rice grains.

Serving Suggestions

This risotto pairs beautifully with a simple green salad tossed in a light vinaigrette. For a more substantial meal, serve alongside grilled chicken or fish. A crisp white wine like Chardonnay complements the flavors nicely.

Frequently Asked Questions

Can I use another type of rice?
Arborio rice is preferred for its high starch content, which gives risotto its creamy texture. However, you can try other short-grain rice varieties, but the result may vary.
What if I don't have vegetable broth?
You can substitute chicken broth or even water in a pinch, though it may slightly alter the flavor.
How do I store leftovers?
Refrigerate in an airtight container for up to three days. To reheat, add a splash of broth or water and warm gently on the stove.

Lemon Asparagus Risotto Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pan over medium heat. Once it's shimmering, add the minced onion and garlic. You'll want to sauté them until the onion turns translucent, which usually takes about five minutes. This step lays the aromatic foundation for your risotto.

Next, stir in the Arborio rice. Let it toast slightly in the pan, absorbing all those wonderful onion and garlic flavors for about two minutes. Keep stirring – this helps the rice cook evenly.

Now, pour in that dry white wine. Stir continuously until the rice absorbs the wine. This part is all about building layers of flavor, and you'll notice the aroma changing as the alcohol cooks off and the wine's acidity mellows into the rice.

Begin adding the warmed vegetable broth one ladle at a time. Allow each addition to be absorbed before adding the next, stirring frequently. This process is what gives risotto its signature creamy texture, so patience and attention are key.

When the rice is halfway cooked, toss in the asparagus pieces. They don't need long to cook, so adding them at this stage ensures they stay tender-crisp. Continue the broth-adding process until the rice is soft but with a slight bite (al dente).

Once the rice reaches the perfect creamy consistency, stir in the lemon zest, juice, Parmesan cheese, and butter. This final step is where the dish really comes together, offering a rich, tangy finish. Season with salt and pepper to taste.

Serve your risotto hot, garnished with fresh parsley for a burst of color and taste.

Why You'll Love This Recipe

  • Combines the freshness of lemon with the earthiness of asparagus.
  • Rich, creamy texture with a hint of Parmesan.
  • Simple enough for weeknight cooking, yet fancy enough for guests.
  • Versatile and can be easily adapted to be vegetarian or vegan.

Ingredients

1 tbsp olive oil
1 small onion, minced
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, warmed
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish

Step-by-step Instructions

1. Heat olive oil in a large pan over medium heat. Add the minced onion and garlic, sauté until translucent.
2. Stir in the Arborio rice, allowing it to absorb the flavors for about 2 minutes.
3. Pour in the white wine, stirring constantly until the liquid is absorbed.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring and allowing the liquid to absorb before adding more.
5. When the rice is halfway cooked, add the asparagus pieces. Continue adding broth and stirring.
6. Once the rice is creamy and cooked through, stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Ratings and Comments

Thank you for your rating!