Description
Learn how to make Easy Lemon Asparagus Risotto with this creamy, flavorful recipe. Tender arborio rice is cooked slowly in warm stock, combined with crisp asparagus, lemon juice and zest, and finished with butter and Parmesan for a vibrant, comforting dish.
Ingredients
Scale
- 250g (1⅓ cups) arborio rice
- 500ml (2 cups) vegetable or chicken stock, warm
- 250g (1 lb) fresh asparagus, trimmed and cut into 2-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 50g (½ cup) grated Parmesan cheese
- 2 tbsp unsalted butter
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a skillet, cook onion until translucent.
- Add garlic, cook 30 seconds.
- Stir in arborio rice, toast 1–2 minutes.
- Add warm stock ladle by ladle, stirring continuously until absorbed.
- Add asparagus 5–6 minutes before rice is done, continue cooking until rice is tender.
- Remove from heat, stir in butter, Parmesan, lemon zest, and juice. Season with salt and pepper.
- Garnish with parsley and serve immediately.
Notes
- Keep stock warm for creamy texture.
- Stir gently to release starch.
- Add asparagus late to maintain color and crispness.
- Reheat with a splash of stock to restore creaminess.
Nutrition
- Serving Size: 250g
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg