Description
This Lemon Asparagus Risotto is a creamy and zesty Italian dish perfect for spring. With tender asparagus, bright lemon flavors, and rich Parmesan cheese, it’s a delightful main course or side dish that’s both comforting and fresh. The arborio rice is slowly cooked on the stovetop, absorbing warm broth to achieve a perfect creamy texture, making it an impressive yet approachable recipe for any occasion.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
Broth and Vegetables
- 4 cups low-sodium vegetable or chicken broth, warmed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
Flavorings
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Sauté Aromatics: In a large skillet or saucepan, heat olive oil and butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Toast Rice: Add the arborio rice to the pan and toast it for 1 to 2 minutes, stirring constantly to coat the grains evenly with the oil and butter mixture. This step helps to enhance the rice’s nutty flavor and texture.
- Add Wine: Pour in the dry white wine and cook, stirring occasionally, until it has mostly evaporated and been absorbed by the rice, which should take about 2 to 3 minutes.
- Cook Risotto with Broth: Begin adding the warm broth one ladleful at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. Continue this process patiently for about 15 minutes, letting the rice slowly release its starch to create a creamy consistency.
- Add Asparagus: Stir in the trimmed and cut asparagus pieces. Continue cooking for another 5 to 7 minutes, adding broth as needed, until the asparagus is cooked through but still crisp, and the rice is tender yet al dente.
- Finish and Season: Remove the pan from heat. Stir in the lemon zest, fresh lemon juice, grated Parmesan cheese, and season with salt and black pepper to taste. Mix well to combine all flavors and let the risotto rest for 2 minutes to settle.
- Serve: Spoon the risotto into bowls and garnish with chopped fresh parsley if desired. Serve immediately while warm and creamy.
Notes
- Use fresh, thin asparagus for the best texture and flavor.
- For an extra creamy risotto, stir in an additional tablespoon of butter at the end.
- This dish pairs beautifully with grilled chicken or seafood for a complete meal.
