Description
Creamy Lemon Asparagus Risotto is a bright and comforting dish made with Arborio rice, fresh asparagus, lemon zest, and Parmesan cheese. This rich and silky risotto is perfect for spring dinners and elegant homemade meals.
Ingredients
Scale
- 1½ cups Arborio rice
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 bunch asparagus, cut into pieces
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ cup grated Parmesan cheese
- 4 cups vegetable broth
- Salt to taste
- Black pepper to taste
Instructions
- Heat vegetable broth in a saucepan and keep warm.
- Heat olive oil and butter in a skillet over medium heat.
- Add onion and cook until soft.
- Add garlic and cook briefly.
- Add Arborio rice and toast for 1 minute.
- Add one ladle of broth and stir until absorbed.
- Continue adding broth gradually while stirring.
- Add asparagus halfway through cooking.
- Cook until rice is creamy and tender.
- Stir in Parmesan cheese, butter, lemon zest, and lemon juice.
- Season with salt and pepper and serve warm.
Notes
Keep the broth warm while cooking risotto. Stir frequently to release the rice starch and create a creamy texture. Add a splash of broth when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 18mg