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Lemon Asparagus Risotto

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Lemon Asparagus Risotto is a creamy, flavorful Italian dish featuring tender asparagus, zesty lemon, and rich Arborio rice. This easy risotto recipe is perfect for springtime meals, offering a balance of freshness and indulgence. Serve it as a main course or a side dish for an elegant and delicious meal.

Ingredients

  • Fresh asparagus spears
  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 celery stalk, diced
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 cup Arborio rice
  • 1 garlic clove, minced
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  • Prepare the Asparagus: Steam asparagus for 5 minutes until tender, then cut into 1-inch pieces.
  • Heat the Broth: Keep the chicken (or vegetable) broth warm over low heat.
  • Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion and celery for 5 minutes. Season with salt and black pepper.
  • Toast the Rice: Stir in Arborio rice and garlic, cooking for about 5 minutes until the rice is lightly toasted.
  • Deglaze with Wine: Add white wine, letting it simmer until mostly evaporated.
  • Cook the Risotto: Gradually add hot broth, one-third at a time, stirring until absorbed. Repeat until the rice is tender but al dente, about 20 minutes.
  • Add Asparagus: Stir in the steamed asparagus.
  • Finish the Dish: Remove from heat and mix in Parmesan cheese, lemon juice, and zest. Serve immediately.

Notes

  • Substitute vegetable broth for a vegetarian risotto.
  • For extra lemon flavor, increase the lemon zest or juice.
  • Stir continuously for a creamy consistency.
  • Add protein like shrimp, chicken, or scallops for a heartier meal.