Description
This Italian lemon asparagus risotto is creamy, bright, and full of fresh spring flavor. Arborio rice slowly cooks with warm broth, white wine, and Parmesan, while tender asparagus and lemon zest add freshness and balance.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 1 bunch asparagus, chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1 lemon (zest and juice)
- Salt to taste
- Black pepper to taste
Instructions
- Warm the vegetable broth in a saucepan.
- Sauté asparagus in olive oil for 3–4 minutes and set aside.
- In a large pot heat olive oil and butter.
- Cook chopped onion until soft.
- Add garlic and cook briefly.
- Add Arborio rice and toast for 2 minutes.
- Pour in white wine and allow it to absorb.
- Add warm broth one ladle at a time while stirring.
- Continue until rice becomes creamy and tender.
- Stir in asparagus, lemon zest, lemon juice, butter, and Parmesan.
- Season with salt and pepper and serve warm.
Notes
Use warm broth for the best risotto texture. Stir frequently but gently to release the rice starch. Leftover risotto can be reheated with a splash of broth or turned into crispy arancini.
- 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: 18mg