Description
This homemade lemon asparagus risotto is creamy, fresh, and comforting. Arborio rice slowly cooks with warm broth to create a silky texture, while bright lemon and tender asparagus bring vibrant spring flavor. Finished with butter and Parmesan cheese, this risotto makes a beautiful and satisfying meal.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 1 bunch asparagus, chopped
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1 lemon (zest and juice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Warm vegetable broth in a saucepan over low heat.
- Sauté asparagus in olive oil for 3–4 minutes until tender. Set aside.
- In a large pan, heat olive oil and butter.
- Add onion and cook until soft.
- Stir in garlic and cook for 1 minute.
- Add Arborio rice and toast for 2 minutes.
- Add 1/2 cup warm broth and stir until absorbed.
- Continue adding broth gradually while stirring for about 20 minutes.
- When rice becomes tender, stir in asparagus, lemon zest, and lemon juice.
- Add butter and Parmesan cheese.
- Season with salt, pepper, and parsley. Serve immediately.
Notes
For the best texture, stir risotto often and add warm broth gradually. Do not rush the cooking process. If risotto becomes too thick, add a little extra broth. 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: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg