Description
This Lemon Asparagus Risotto with Parmesan is creamy, fresh, and comforting. Arborio rice slowly cooks with vegetable broth, garlic, onion, and white wine until tender. Bright lemon zest and juice bring freshness while parmesan cheese creates a rich, silky texture. Tender asparagus adds color and flavor, making this risotto a beautiful vegetarian meal perfect for spring dinners.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 1 bunch asparagus, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat vegetable broth in a pot and keep warm.
- Blanch asparagus pieces in boiling water for about 2 minutes and set aside.
- Heat olive oil and butter in a large pan over medium heat.
- Add chopped onion and cook until soft.
- Stir in minced garlic and cook briefly.
- Add Arborio rice and toast for about 2 minutes.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time while stirring frequently.
- Continue until rice becomes creamy and tender.
- Stir in asparagus, lemon zest, lemon juice, and parmesan cheese.
- Finish with butter and season with salt and pepper.
Notes
Use warm broth to help the risotto cook evenly and stay creamy. Stir frequently to release the starch from the rice. Freshly grated parmesan melts better and improves the flavor. Leftover risotto can be stored in the refrigerator for up to three days or turned into crispy risotto cakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg