Description
Creamy Italian Lemon Asparagus Risotto with tender arborio rice, fresh asparagus, and a bright hint of lemon. Perfect for spring, weeknight dinners, or elegant family meals.
Ingredients
Scale
- 1 ½ cups arborio rice
- 1 pound (450g) asparagus, trimmed and cut into 2-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock, warm
- ½ cup dry white wine
- 3 tablespoons olive oil or unsalted butter
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté onion and garlic in olive oil or butter until soft.
- Add arborio rice, stir to coat, and toast 1–2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm stock one ladle at a time, stirring frequently.
- Stir in asparagus during the last 5 minutes of cooking.
- Remove from heat, stir in Parmesan, lemon zest, and lemon juice.
- Season with salt and pepper, garnish with parsley, and serve immediately.
Notes
Keep stock warm for smooth, creamy risotto. Add asparagus near the end for tender-crisp texture. Serve immediately; leftovers can be reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg