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Creamy Lemon Asparagus Risotto

creamy lemon asparagus risotto - featured image
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A quick and easy springtime risotto featuring fresh asparagus and bright lemon zest, delivering a creamy, comforting dish perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 ½ cups Arborio rice (about 300 grams)
  • 1 bunch fresh asparagus (about 1 pound or 450 grams), trimmed and cut into 1-inch pieces
  • 4 cups vegetable or chicken broth (1 liter), kept warm
  • 3 tablespoons unsalted butter (about 42 grams), divided
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (120 ml), optional
  • Zest of 1 large lemon
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup grated Parmesan cheese (50 grams)
  • Salt and black pepper to taste

Instructions

  1. Prepare your ingredients: Trim and chop the asparagus into 1-inch pieces. Finely chop the onion and mince the garlic. Zest and juice the lemon. Warm the broth in a saucepan over low heat, keeping it just simmering.
  2. Sauté the aromatics and asparagus: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Toss in the asparagus and cook for another 3–4 minutes until bright green and just tender. Remove the asparagus with a slotted spoon and set aside.
  3. Toast the rice: In the same pan, add the remaining olive oil. Add the Arborio rice and stir for 2 minutes to toast it lightly.
  4. Add wine: Pour in the white wine and stir continuously until it’s mostly absorbed by the rice, about 2–3 minutes. If skipping wine, proceed to the next step.
  5. Cook the risotto: Begin adding warm broth one ladleful (about ½ cup or 120 ml) at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this gradual process for about 18–20 minutes until the rice is creamy and tender but still slightly al dente.
  6. Combine asparagus and finish: When the rice is nearly done, stir the asparagus back in along with the last tablespoon of butter, lemon zest, and lemon juice. Add the grated Parmesan and stir well. Season with salt and freshly ground black pepper to taste.
  7. Rest and serve: Remove from heat and let the risotto sit for a minute or two before serving. The consistency should be creamy but not soupy. Add an extra splash of broth if needed. Garnish with extra Parmesan or lemon zest if desired.

Notes

Keep broth warm throughout cooking to maintain temperature and texture. Stir frequently but gently to coax creaminess. Avoid overcooking asparagus to keep it crisp-tender. If risotto is too thick, add extra broth or water to loosen. For vegan version, substitute butter with olive oil and Parmesan with nutritional yeast. White wine is optional and can be omitted.

Nutrition

Keywords: risotto, lemon, asparagus, spring recipe, creamy risotto, easy dinner, vegetarian, gluten-free option

Find it online: https://blairrecipes.com/creamy-lemon-asparagus-risotto-recipe-easy-perfect-spring-dinner-idea/