Description
This Lemon Asparagus Risotto with Parmesan is creamy, bright, and full of spring flavors. Tender asparagus, creamy Arborio rice, lemon zest, and Parmesan combine into a comforting, elegant dish perfect for any meal.
Ingredients
Scale
- 1 cup Arborio rice
- 1 pound (450g) fresh asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 4 cups vegetable or chicken stock, kept warm
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Blanch asparagus in boiling water 2 minutes; drain and set aside.
- Heat butter and olive oil; sauté onion 3–4 minutes, add garlic 30 seconds.
- Add rice; toast 1–2 minutes.
- Deglaze with wine; cook until absorbed.
- Add warm stock 1 cup at a time, stirring until creamy, 18–20 minutes.
- Stir in asparagus; heat 2–3 minutes.
- Remove from heat; stir in Parmesan, lemon zest, and juice. Season with salt and pepper.
- Garnish with parsley and serve immediately.
Notes
- Keep stock warm to maintain cooking temperature.
- Stir gently to release rice starch for creamy texture.
- Adjust lemon juice to taste for brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg