Description
This classic lemon asparagus risotto is creamy, bright, and full of fresh spring flavor. Arborio rice slowly cooks with warm vegetable broth, white wine, tender asparagus, Parmesan cheese, and fresh lemon zest for a comforting yet elegant dish perfect for dinner.
Ingredients
Scale
- 1½ cups Arborio rice
- 1 bunch asparagus (about 250 g), chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- ½ cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat vegetable broth in a small pot and keep warm.
- Sauté chopped asparagus in olive oil for 3 minutes and set aside.
- In a large pan cook onion in olive oil until soft.
- Add garlic and cook for one minute.
- Stir in Arborio rice and toast for two minutes.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time while stirring.
- Continue until rice becomes creamy and tender.
- Stir in asparagus, butter, Parmesan cheese, lemon zest, and lemon juice.
- Season with salt and pepper and serve warm.
Notes
Use Arborio rice for authentic risotto texture. Keep broth warm while cooking for best results. Add lemon juice at the end to keep the flavor bright. Leftover risotto can be shaped into patties and pan-fried to make crispy risotto cakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg