Description
This Healthy Lemon Asparagus Risotto is creamy, bright, and full of spring flavors. Arborio rice is cooked gently in warm broth, mixed with tender asparagus, and finished with Parmesan, lemon zest, and lemon juice for freshness. It’s comforting yet light, perfect for weeknight dinners, brunch, or special occasions.
Ingredients
Scale
- 250g (1 cup) arborio rice
- 500ml (2 cups) low-sodium vegetable or chicken broth
- 250g (1 lb) fresh asparagus, trimmed and cut into 2-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 50g (½ cup) freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil and butter in a pan over medium heat. Cook onion until translucent, 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Stir in arborio rice and toast 1–2 minutes.
- Add warm broth one ladle at a time, stirring frequently, until rice is tender and creamy (18–20 minutes).
- Add asparagus in the last 5 minutes, cooking until tender and bright green.
- Remove from heat and stir in Parmesan, lemon zest, and lemon juice. Season to taste.
- Garnish with fresh parsley before serving.
Notes
Keep broth warm to speed up cooking and ensure creaminess. Stir often to release rice starch. Best served fresh; leftovers can be gently reheated with a splash of broth. Optional additions: toasted pine nuts, peas, or fresh herbs.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
- Cholesterol: 15