Description
Creamy Lemon Asparagus Risotto is rich, comforting, and bright with fresh spring flavors. Arborio rice is slowly cooked in warm stock to a silky, creamy consistency, with tender asparagus and a hint of lemon for freshness. Finished with butter and Parmesan, it’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (200g) Arborio rice
- 1/2 cup (120ml) dry white wine (optional)
- 4 cups (1L) vegetable or chicken stock, warmed
- 1 bunch (about 1/2 lb / 225g) asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Trim asparagus, chop onion, mince garlic, and warm stock.
- Heat olive oil in a pan, sauté onion and garlic until translucent.
- Add rice, stir 1–2 minutes until edges are translucent.
- Add wine, cook until absorbed.
- Gradually add warm stock, stirring, allowing rice to absorb liquid; cook 18–20 minutes.
- Add asparagus halfway through cooking.
- Off heat, stir in butter, Parmesan, lemon zest, and juice; season with salt and pepper.
- Serve immediately, garnished with parsley and extra Parmesan.
Notes
Keep stock warm for creamy texture. Stir gently, frequently. Add asparagus halfway to maintain crispness. Serve immediately; risotto waits for no one!
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg