Description
This Lemon Asparagus Risotto is a creamy and flavorful Italian classic perfect for spring. With tender arborio rice cooked slowly in broth and infused with fresh lemon zest, juice, and crisp asparagus, it offers a bright, refreshing dish that’s both comforting and elegant. It works wonderfully as a main course or a side dish and is suitable for vegetarians.
Ingredients
Scale
Risotto 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
- 4 cups low-sodium vegetable or chicken broth, warmed
Vegetables and Flavorings
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Base: In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent, then stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Toast the Rice: Add the arborio rice to the pan and toast it for 1–2 minutes, stirring constantly to fully coat the grains with the oil and butter mixture, which helps enhance the rice’s nutty flavor.
- Add Wine: Pour in the dry white wine and cook until it is mostly absorbed by the rice, which adds acidity and depth to the risotto.
- Gradually Add Broth: Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. This gradual absorption is key for the creamy texture of risotto.
- Cook Asparagus: After about 15 minutes of adding broth and stirring, stir in the trimmed asparagus pieces. Continue to cook for another 5–7 minutes, adding broth as needed, until the rice reaches a creamy consistency and is tender but still has a slight bite, and the asparagus is cooked but remains crisp.
- Finish and Season: Remove the pan from heat. Stir in the lemon zest, lemon juice, Parmesan cheese, and season with salt and black pepper to taste. Let the risotto rest for 2 minutes so flavors meld together.
- Serve: Garnish with chopped fresh parsley if desired and serve immediately while warm and creamy.
Notes
- Use fresh, thin asparagus for the best texture and a tender bite.
- For an even creamier risotto, stir in an additional tablespoon of butter just before serving.
- This dish pairs wonderfully with grilled chicken or seafood for a balanced meal.
- Stir frequently but gently during cooking to avoid breaking the rice grains.
