Description
Spring Lemon Asparagus Risotto is creamy, fresh, and full of flavor. Tender asparagus and zesty lemon make this risotto perfect for a light lunch, dinner, or seasonal side dish.
Ingredients
Scale
- 300g arborio rice
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 small onion or shallot, finely chopped
- 2 cloves garlic, minced
- 1 litre vegetable or chicken stock, kept warm
- 100ml dry white wine (optional)
- 50g Parmesan cheese, grated
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil and 1 tbsp butter, sauté onion/shallot until translucent.
- Add garlic, cook 30 seconds.
- Stir in rice, toast 1–2 minutes.
- Add white wine, stir until absorbed.
- Gradually add stock, stirring frequently.
- Stir in asparagus after 10 minutes, continue until rice is al dente.
- Remove from heat, stir in butter, Parmesan, lemon zest and juice.
- Garnish with parsley and extra Parmesan, serve immediately.
Notes
- Warm stock before adding to rice for best texture.
- Stir often for creamy risotto.
- Add asparagus halfway to keep tender-crisp.
- Reheat gently with splash of stock if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 6mg