asparagus lemon risotto recipe

Written ByJenny Smyth Posted on
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The Best asparagus lemon risotto recipe

I’ve been making asparagus lemon risotto for years, and it’s always a hit with my family. The dish is simple yet elegant, and the flavors are so well-balanced.

I love that it’s a great way to get my kids to eat their veggies, and it’s perfect for a weeknight dinner or a special occasion. Asparagus is one of my favorite ingredients, and the way it pairs with the bright, citrusy flavor of lemon is just magic.

Plus, risotto is one of those dishes that’s easy to make ahead of time and freeze for later, which makes it a great option for busy families like mine. I’ve experimented with different types of cheese and spices over the years, but I always come back to this basic recipe because it’s just so delicious and versatile.

My kids love helping me stir the risotto as it cooks, and they’re always excited to taste the finished product. It’s a great way to spend quality time together in the kitchen, even on a busy evening.

Asparagus Lemon Risotto

4.6 from 1231 votes

A creamy risotto infused with the bright flavors of lemon and fresh asparagus, making it a delightful and comforting dish. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups Arborio rice
1 bunch asparagus (trimmed and cut into 1-inch pieces)
1 medium onion (finely chopped)
3 cloves garlic (minced)
Zest of 1 lemon
Juice of 1 lemon
6 cups vegetable broth
1 cup white wine
1/2 cup grated Parmesan cheese
3 tbsp olive oil
2 tbsp butter
Salt and pepper (to taste)
2 tbsp fresh parsley (chopped)

👨‍🍳Directions

1In a saucepan, heat the vegetable broth over medium heat until it simmers.
2Reduce heat to low and keep it warm.
3In a large skillet, heat 2 tbsp olive oil over medium heat.
4Add onion and garlic, sauté until softened and translucent, about 5 minutes.
5The onions will become translucent and the garlic will be fragrant.
6Add the Arborio rice to the skillet and stir to coat the grains with oil.
7Cook for 2 minutes, stirring constantly, until the rice is slightly toasted.
8The rice will become slightly golden.
9Pour in the white wine and cook until the liquid has evaporated.
Stir constantly.
10The rice will absorb the wine and the pan will look dry.
11Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring frequently.
12Allow the rice to absorb the broth before adding more.
13This process should take about 20-25 minutes.
14The rice will become tender and creamy.
15While the rice is cooking, heat 1 tbsp olive oil in a separate skillet over medium heat.
16Add the asparagus and cook until tender and bright green, about 5-7 minutes.
17Remove from heat and set aside.
18Once the rice is tender and has absorbed all the broth, remove the skillet from heat.
19Stir in the lemon zest, lemon juice, Parmesan cheese, and butter until the cheese is melted and the mixture is creamy.
20Add the cooked asparagus and parsley to the risotto.
21Season with salt and pepper to taste.
22Stir well to combine.
23Serve the asparagus lemon risotto hot, garnished with additional Parmesan cheese and parsley if desired.
24Enjoy the bright, zesty flavors of this comforting dish.

🔧Equipment

Large skillet
Wooden spoon
Saucepan
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute vegetable broth with chicken broth for a different flavor profile. For a richer risotto, add a splash of cream towards the end of cooking.

Watch Video Of How Asparagus Lemon Risotto Works

I love serving asparagus lemon risotto at family gatherings because everyone loves it. It’s easy to make ahead of time and reheat when needed, so I can prep it in advance if I’m hosting a big group.

And let’s be honest – who doesn’t love a good excuse to get together over food? This recipe is always a hit with my family, and I know your family will love it too!

❓ Frequently Asked Questions About Asparagus Lemon Risotto

Q: What type of asparagus is best for this recipe?

I like to use thin, tender asparagus spears for this recipe. They cook quickly and evenly, and their delicate flavor pairs perfectly with the lemon and cheese.

Q: Can I use frozen asparagus instead of fresh?

While fresh asparagus is always preferred, you can definitely use frozen if that’s what you have on hand. Just thaw it first and pat it dry before using.

Q: How do I prevent the risotto from becoming too thick?

This is a common problem with risotto recipes! To prevent it from becoming too thick, make sure you’re using enough broth and stirring constantly as you add it. You can also try adding a bit more broth or water towards the end of cooking if you find it’s getting too thick.

Q: Can I make this recipe ahead of time?

This recipe makes a great make-ahead dish! You can prepare the ingredients up to 24 hours in advance, then assemble and cook the risotto when you’re ready.

Q: What kind of cheese works best in this recipe?

I prefer to use Parmesan or Asiago cheese in this recipe. They have a sharp, salty flavor that pairs perfectly with the bright citrus flavor of lemon.

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