Description
Creamy, zesty, and comforting, my Homemade Lemon Asparagus Risotto combines tender asparagus, Arborio rice, and a bright touch of lemon. This elegant yet approachable dish is perfect for family dinners or cozy weekend meals, full of flavor and freshness.
Ingredients
Scale
- 1 cup (200 g) Arborio rice
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 cups (1 L) vegetable or chicken broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup (60 ml) dry white wine (optional)
- ½ cup (50 g) grated Parmesan cheese
- 2 tbsp unsalted butter
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté onions in olive oil until translucent, add garlic and cook 1 minute.
- Toast Arborio rice in the pan 2 minutes, stirring constantly.
- Add white wine and stir until absorbed.
- Gradually add warm broth, one ladle at a time, stirring continuously.
- Add asparagus during the last 3–4 minutes of cooking.
- Remove from heat. Stir in butter, Parmesan, lemon zest, and juice. Season with salt and pepper.
- Serve immediately, garnished with parsley and extra Parmesan if desired.
Notes
Keep broth warm while cooking. Stir constantly to achieve creamy texture. Add asparagus late for bright color and crisp-tender texture. Reheat gently with a splash of broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 9
- Cholesterol: 15