Description
This Spring Lemon Asparagus Risotto is creamy, bright, and comforting. Arborio rice slowly cooks in warm broth to create a silky texture while fresh asparagus adds color and freshness. Lemon zest and juice bring a vibrant flavor that perfectly balances the richness of butter and Parmesan cheese. This easy homemade risotto makes a beautiful spring dinner or elegant side dish.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 1 bunch asparagus, trimmed and cut into pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth, warm
- 1/2 cup dry white wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a small pot of water to a boil and blanch the asparagus pieces for about 2 minutes until bright green. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the minced garlic and cook for another minute.
- Add the Arborio rice and toast it for 2 minutes while stirring.
- Pour in the white wine and cook until the liquid is mostly absorbed.
- Add warm vegetable broth one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding more.
- Continue this process for about 18–20 minutes until the rice becomes creamy and tender.
- Stir in the cooked asparagus pieces.
- Remove from heat and mix in Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper and serve warm.
Notes
Use warm broth to help the rice cook evenly and maintain a creamy texture. Stir the risotto frequently but gently to release the starch from the rice. Add lemon juice and zest at the end to keep the flavor bright. Leftover risotto can be refrigerated for up to 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: 420
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg