Description
Simple Lemon Asparagus Risotto is creamy, tender, and bursting with bright lemon flavor. Arborio rice combined with asparagus, Parmesan, and lemon makes a comforting yet fresh dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 lb (450g) fresh asparagus, trimmed and cut into 1-inch pieces
- 1 ½ cups (300g) Arborio rice
- 4 cups (1L) vegetable or chicken stock, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup (60g) unsalted butter
- ½ cup (50g) grated Parmesan cheese
- Juice and zest of 1 lemon
- Salt and black pepper, to taste
- Optional: fresh parsley, chopped
Instructions
- Heat olive oil and 2 tbsp butter in a pan; sauté onion and garlic until soft.
- Add Arborio rice and stir for 2 minutes until slightly translucent.
- Gradually add warm stock, stirring until absorbed, until rice is tender and creamy (18–20 minutes).
- Lightly steam or sauté asparagus until tender-crisp.
- Stir in asparagus, remaining butter, Parmesan, lemon juice, and zest. Season with salt and pepper.
- Remove from heat and let rest 2 minutes. Garnish with parsley.
Notes
Keep stock warm for even cooking. Stir frequently to release starch. Add asparagus last for bright color and crispness. Reheat gently with stock to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 320
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
- Cholesterol: 8