Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Asparagus Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

This Lemon Asparagus Risotto is a creamy, flavorful Italian classic with a fresh twist of bright lemon and tender asparagus. Featuring Arborio rice cooked slowly in simmering broth and white wine, enriched with Parmigiano-Reggiano, butter, and olive oil, this dish offers a perfectly balanced combination of zesty citrus notes and hearty textures. Ideal as a light main course or an elegant side, this risotto can be prepared in just 30 minutes and serves two.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Vegetables

  • ½ lb fresh asparagus shoots
  • 1 shallot, minced (or substitute ¼ cup (60 ml) minced onion)
  • Finely grated zest and juice from ½ lemon (about 1 tbsp/15 ml zest and 2 tbsp/30 ml juice)
  • Fresh basil leaves (for garnish)
  • Lemon zest (for garnish)

Liquids & Dairy

  • 3 cups low-sodium chicken broth (or vegetable broth)
  • ½ cup dry white wine (such as Pinot Grigio)
  • 2 tbsp butter
  • 2 tbsp extra-virgin olive oil
  • 2 oz finely grated Parmigiano-Reggiano cheese
  • Extra-virgin olive oil (for drizzling)

Dry Goods

  • 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)

Seasonings

  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare Asparagus: Snap off the tougher ends of the asparagus and discard them. Slice the asparagus stalks into 2-inch (5 cm) lengths and set aside.
  2. Warm Broth: Pour the broth into a medium saucepan and bring to a slow simmer. Once simmering, lower the heat, cover the pot, and gently simmer for 5 minutes. Then reduce heat to the minimum to keep the broth warm throughout cooking.
  3. Sauté Shallots and Rice: In a large sauté pan or cast-iron braiser over medium-low heat, melt the butter in the olive oil. Add the minced shallot and cook while stirring, until soft and translucent, about 3 to 4 minutes. Add the risotto rice and stir continuously for 2 minutes until the grains become translucent around the edges.
  4. Deglaze with Wine: Pour in the white wine and stir vigorously while it bubbles, scraping the bottom of the pan to loosen any caramelized bits. Continue simmering until the wine is fully absorbed by the rice.
  5. Cook the Rice with Broth: Add one ladleful of warm broth to the rice. Simmer while stirring occasionally until the broth is almost completely absorbed. Repeat this process, adding broth one ladleful at a time, allowing each to be absorbed before adding the next.
  6. Add Asparagus: When approximately 1 cup of broth remains, stir the prepared asparagus pieces into the risotto. Add ½ cup broth, stir well, and continue cooking until this broth is almost fully absorbed.
  7. Finish Risotto: Stir in the grated Parmigiano-Reggiano cheese until fully melted and incorporated. Mix in the lemon zest and lemon juice. Adjust seasoning with freshly ground black pepper as needed. Stir in the remaining broth to achieve a loose, creamy consistency. Remove the pan from heat, cover, and let the risotto rest for about 5 minutes.
  8. Serve: Spoon the risotto into warm bowls. Garnish each serving with fresh basil leaves, extra lemon zest, a drizzle of extra-virgin olive oil, and freshly ground black pepper. Serve immediately for the best texture.
  9. Storage & Reheating: This risotto is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a nonstick skillet over medium-low heat with a few tablespoons of broth or water, stirring until loose and heated through. Serve immediately.

Notes

  • You can substitute vegetable broth for a vegetarian version.
  • Using fresh lemon zest and juice adds a bright, fresh flavor that balances the richness of the dish.
  • Stirring constantly while cooking helps release the rice’s starch, creating the creamy texture risotto is known for.
  • Do not overcook asparagus; adding it towards the end ensures it remains tender-crisp.
  • Serve immediately for the best creamy texture, as risotto thickens upon standing.
  • For a vegan adaptation, omit butter and cheese, and use vegetable broth with nutritional yeast as a cheese substitute.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Salt

Find it online: https://yourdailycook.com/lemon-asparagus-risotto-recipe/