Description
This healthy lemon asparagus risotto is creamy, bright, and full of fresh flavor. Made with Arborio rice, fresh asparagus, lemon zest, and Parmesan cheese, this comforting yet light dish makes the perfect spring dinner or elegant side.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 4 cups warm vegetable broth
- 1 bunch asparagus, trimmed and chopped
- 1 lemon (zest and juice)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons nutritional yeast
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add chopped onion and cook until soft.
- Stir in minced garlic and cook briefly.
- Add Arborio rice and toast for 1–2 minutes.
- Pour in warm vegetable broth gradually while stirring.
- Allow the rice to absorb broth before adding more.
- Continue stirring until rice becomes creamy and tender.
- Add chopped asparagus and cook for a few minutes.
- Stir in lemon zest, lemon juice, Parmesan cheese, and nutritional yeast.
- Season with salt and pepper and garnish with fresh parsley before serving.
Notes
Use warm broth for the best creamy texture. Stir regularly but gently to release the rice starch. For a vegan version, replace Parmesan with plant-based cheese or extra nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg