Description
A bright and creamy Lemon Asparagus Risotto that combines tender arborio rice with fresh asparagus, zesty lemon, and Parmesan cheese for a delightful Italian-inspired vegetarian dish perfect for spring.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Rice & Liquids
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable or chicken broth, warmed
Vegetables & Flavorings
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Finishing & Seasonings
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Sauté Aromatics: In a large skillet or saucepan, heat olive oil and butter over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Toast the Rice: Add the arborio rice to the pan and cook for 1–2 minutes, stirring frequently to coat each grain with the oil and butter, which helps develop a nutty flavor.
- Deglaze with Wine: Pour in the dry white wine and cook, stirring occasionally, until the wine has mostly absorbed into the rice, imparting acidity and depth.
- Add Broth Gradually: Begin adding the warmed broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This gradual absorption releases rice starches, creating a creamy texture. Continue this process for about 15 minutes.
- Cook Asparagus: Stir in the asparagus pieces and continue cooking for an additional 5–7 minutes, adding broth as needed, until the rice is tender but still slightly al dente and the asparagus is cooked but retains a crisp bite.
- Finish the Risotto: Remove the pan from heat and stir in the lemon zest, lemon juice, grated Parmesan cheese, and season with salt and black pepper to taste. Let the risotto rest for 2 minutes to meld the flavors.
- Serve: Spoon the risotto into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy as a main course or side dish.
Notes
- Use fresh, thin asparagus for the best texture and flavor.
- For an extra creamy risotto, stir in an additional tablespoon of butter just before serving.
- This risotto pairs beautifully with grilled chicken or seafood for a complete meal.
