Description
This creamy lemon asparagus risotto is bright, comforting, and full of fresh spring flavor. Arborio rice slowly cooks with warm broth until perfectly creamy, while tender asparagus and fresh lemon add vibrant taste. Finished with Parmesan cheese and herbs, this elegant yet simple risotto makes a perfect dinner for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warm
- 1 bunch asparagus, cut into 1-inch pieces
- 1 lemon (zest and juice)
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat vegetable broth in a small pot and keep it warm.
- In a large pan, heat olive oil and butter over medium heat.
- Add chopped onion and cook until soft and fragrant.
- Stir in minced garlic and cook for about 30 seconds.
- Add Arborio rice and toast for 2 minutes while stirring.
- Pour in white wine and cook until the liquid absorbs.
- Add warm broth one ladle at a time while stirring constantly.
- When the rice is halfway cooked, add chopped asparagus.
- Continue adding broth until the rice becomes creamy and tender.
- Stir in Parmesan cheese, lemon juice, and lemon zest.
- Season with salt and black pepper.
- Garnish with fresh parsley and serve warm.
Notes
Always use warm broth when cooking risotto to keep the cooking process steady. Stir gently and consistently to release the rice starch that creates the creamy texture. If the risotto becomes too thick, add a little extra broth. Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: B
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 22mg