Description

This creamy Lemon Asparagus Risotto combines tender arborio rice with bright, flavorful asparagus and fresh lemon. Simple, elegant, and perfect for cozy family dinners or springtime meals. Aromatic, comforting, and full of flavor.

Ingredients

Scale

1 cup arborio rice
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth, warmed
1/2 cup dry white wine
3 tablespoons olive oil
3 tablespoons butter
1/2 cup freshly grated Parmesan cheese
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Blanch asparagus for 2 minutes in salted boiling water, then shock in ice water.
Heat olive oil and 1 tbsp butter in a pan; sauté onion until translucent.
Add garlic and cook 1 minute.
Stir in arborio rice and toast 1–2 minutes.
Deglaze with white wine until mostly absorbed.
Add warm broth 1 ladle at a time, stirring until absorbed.
Fold in blanched asparagus halfway through.
When rice is tender, remove from heat.
Stir in butter, Parmesan, lemon zest, and juice.
Season with salt and pepper; garnish with parsley and serve warm.

Notes

Warm the broth before adding for creamier risotto. Fold asparagus gently to keep it tender. Adjust lemon juice for brightness, adding it at the end. Serve immediately or store leftovers in the fridge for up to 2 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 10g
Cholesterol: 25mg