Description
This easy lemon asparagus risotto is creamy, bright, and comforting. Arborio rice slowly cooks in vegetable broth until silky and tender, while fresh asparagus and lemon bring vibrant spring flavor to the dish.
Ingredients
Scale
- 1½ cups Arborio rice
- 1 bunch asparagus, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
- Sauté chopped asparagus in olive oil for 3 minutes and set aside.
- Heat butter and olive oil in a large pot.
- Add diced onion and cook until soft.
- Stir in garlic and cook briefly.
- Add Arborio rice and toast for 2 minutes.
- Add warm broth gradually while stirring.
- Continue adding broth until rice becomes creamy and tender.
- Stir in cooked asparagus.
- Add Parmesan cheese, lemon zest, and lemon juice.
- Season with salt and pepper and garnish with parsley.
Notes
Keep the broth warm while cooking risotto. Stir frequently to release the rice starch for a creamy texture. Leftover risotto can be refrigerated for up to 3 days and reheated with a splash of broth.
- 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: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg