Description
This Classic Lemon Asparagus Risotto is creamy, bright, and full of spring flavors. Tender asparagus is combined with Arborio rice, Parmesan cheese, and a hint of lemon for a comforting yet elegant dish. Perfect for weeknight dinners or special occasions, this risotto is easy to make and sure to impress.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups vegetable or chicken stock, kept warm
- 1 pound (450g) fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pan over medium heat. Sauté onion until translucent (3–4 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Stir in Arborio rice, lightly toasting for 1–2 minutes.
- Add white wine and simmer until mostly absorbed.
- Add warm stock one ladle at a time, stirring frequently.
- Add asparagus halfway through cooking. Continue adding stock and stirring until rice is creamy and al dente.
- Remove from heat; stir in Parmesan, butter, lemon zest, and juice. Season with salt and pepper.
- Garnish with parsley and serve warm.
Notes
- Keep stock warm for best results.
- Stir often for creamy texture.
- Risotto is best fresh, but leftovers can be gently reheated with a splash of stock.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg