Lemon Asparagus Risotto

Made with Arborio rice, asparagus, parmesan cheese, and lemon juice, this asparagus risotto recipe is a simple dish with a rich and creamy texture and fresh and vibrant flavor. Not only does it work well as a vegetarian main course, but it works equally well as a healthy side dish to any protein.

Risotto is often thought of as a fancy restaurant dish but it has very humble beginnings and is relatively inexpensive and easy to make. While it does require a little time and patience to prepare, it’s a highly versatile dish that can be adapted to include any seasonal vegetables that are available.

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This lemon asparagus risotto recipe is made with fresh asparagus and fresh herbs, however, you could certainly use frozen asparagus and/or dried herbs if needed, because it is the addition of the lemon and butter that brings everything together by adding a punch of spring flavor.

Ingredients for Asparagus Risotto

You’ll need the following ingredients to make my lemon asparagus risotto:

• Arborio Rice: This high-starch, short-grain rice is perfect for risotto.
• Asparagus: The star of the show! Look for a bunch with bright green, thin spears, and use local asparagus if possible.
• Onion and Garlic: To create a savory base.
• Broth: You can use chicken broth or vegetable broth.
• Olive Oil and Butter: A combination of the two to add flavor and creaminess.
• Parmesan Cheese: To make the risotto extra creamy, freshly grated is preferable.
• Lemon: Some fresh lemon juice and zest to brighten the dish.
• Fresh Herbs: While optional, you can add some fresh basil, parsley, or mint if you like.

In addition to the above, you’ll also need some salt and pepper to season the risotto.

How to Make Asparagus Risotto

Here’s how you’ll make it:

1. Cook the onion and garlic. Begin by sautéing the onion and garlic in butter and olive oil.
2. Add the rice. Once the veggies are tender, add the rice to the pan and allow to toast.
3. Add the broth in batches. Add a big ladle of chicken broth to the rice, stir, allow it to absorb, and then continue adding ladles of broth until it’s all incorporated.
4. Stir, stir, and stir. Continuously stir the risotto as it cooks, this helps to enhance the creaminess.
5. Add the asparagus. When the risotto is almost done, add the diced asparagus and stir to combine.
6. Add the lemon, cheese, and butter. When the asparagus is tender, stir in the lemon juice, lemon zest, remaining butter, and parmesan cheese.
7. Finish with fresh herbs. Finished with a bit of basil or parsley, if desired.
8. Serve and enjoy!

You can find the detailed instructions in the recipe card below.

FAQs

What to Serve with Asparagus Risotto

Asparagus risotto pairs well with just about any grilled meat, seafood, or salad. If you’re looking to serve risotto as a main course, serve it with a simple green salad, crusty bread, and cheese. If you’re looking to serve risotto as a side dish, serve it with grilled steak, grilled chicken, seared scallops, or grilled shrimp. I think my lemon pepper chicken thighs, lemon garlic chicken thighs, or pesto salmon would make a great addition to this risotto recipe.

More Asparagus Recipes:

• Creamy Asparagus Soup
• Asparagus and Radish Salad
• Lemon Garlic Roasted Asparagus
• Asparagus Pasta Salad

Lemon Asparagus Risotto

Author: Stephanie Kay

This lemon asparagus risotto is rich, creamy, and easy to make! This recipe works well as a main course or a side dish and stores well in the fridge or freezer for days to come.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Mains
• Method: Stovetop
• Diet: Vegetarian

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Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 shallot or small onion, minced
• 4 cloves garlic, minced or grated
• 1 1/2 cups arborio rice
• 6 cups chicken broth or vegetable broth
• 1/2 bunch of asparagus, woody ends trimmed, cut into 1/4” pieces
• 1 lemon, zested and juiced
• 1/2 cup parmesan cheese, freshly grated
• 1/4 cup fresh herbs, roughly chopped (optional)
• Salt
• Black pepper

Instructions

1. In a saucepan, warm the broth until steaming.
2. In a separate large pot or pan on medium-high heat, warm the olive oil and 2 tablespoons butter.
3. Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic, a pinch of salt, and pepper,  and cook for another 30 seconds until fragrant.
4. Add the rice and cook, stirring frequently, until the edges are translucent, for about 2 to 3 minutes.
5. Reduce the stove to medium heat, add one ladle of warm broth, and cook, stirring frequently, until almost all the broth has been absorbed, then add another ladle of broth, stir, and cook again. Continue adding one ladle of broth in this manner, stirring frequently, until all of the broth has been used and the rice is tender and creamy, for about 20 to 25 minutes in total.
6. With the last batch of broth, add the chopped asparagus and allow to cook until tender, 2-3 minutes, or until it is bright green in color.
7. Once cooked, remove the risotto from the heat and stir in the lemon juice, lemon zest, parmesan cheese, the remaining 2 tablespoons of butter, and herbs (optional). Stir until well incorporated, smooth, and creamy.
8. Taste and season with additional salt and pepper to taste and serve immediately with additional cheese, lemon zest, and herbs.
9. Any leftover risotto can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 489 calories
• Sugar: 4 grams
• Fat: 22 grams
• Carbohydrates: 61 grams
• Fiber: 2 grams
• Protein: 12 grams