Description
This Simple Lemon Asparagus Risotto is creamy, bright, and comforting. Arborio rice slowly cooks with warm broth until silky, then fresh asparagus, lemon zest, and Parmesan cheese bring fresh spring flavor to every bite.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 1 bunch asparagus (about 1 pound), cut into pieces
- 1 small onion, finely chopped
- 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
- 1 lemon (zest and juice)
- Salt to taste
- Black pepper to taste
Instructions
- Heat vegetable broth in a pot and keep it warm.
- Sauté asparagus in olive oil for about 3–4 minutes until tender and set aside.
- In a large pan heat olive oil and butter.
- Add chopped onion and cook until soft.
- Stir in garlic and cook for one minute.
- Add Arborio rice and toast for 2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time while stirring frequently.
- Continue cooking until rice becomes creamy and tender.
- Stir in asparagus, Parmesan cheese, lemon zest, and lemon juice.
- Season with salt and black pepper and serve warm.
Notes
Use Arborio rice for the best creamy texture. Keep broth warm while cooking. Stir frequently but gently. Leftover risotto can be refrigerated for 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: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 15mg