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Creamy Lemon Asparagus Risotto

creamy lemon asparagus risotto - featured image
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A bright and comforting risotto featuring fresh asparagus, lemon zest, and herbs, delivering a creamy texture with a refreshing citrus zing. Perfect for spring and quick weeknight dinners.

Ingredients

Scale
  • 1 ½ cups (300g) arborio rice
  • 1 bunch fresh asparagus (about 1 lb / 450g), trimmed and cut into 1-inch pieces
  • 4 cups (1 liter) vegetable or chicken broth, low-sodium preferred
  • 3 tablespoons (45g) unsalted butter
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine (optional)
  • Zest and juice of 1 large lemon
  • A small handful each of fresh parsley and thyme leaves, chopped finely
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Pour 4 cups (1 liter) of broth into a medium saucepan and keep it warm over low heat throughout the cooking.
  2. Trim the tough ends of asparagus and cut into 1-inch pieces. Set aside.
  3. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed skillet over medium heat. Add the finely chopped shallot and cook for about 2 minutes until translucent but not browned.
  4. Add minced garlic and sauté for another 30 seconds until fragrant.
  5. Add 1 ½ cups arborio rice to the pan and stir to coat every grain with the buttery oil mixture. Toast for about 1-2 minutes until edges look translucent but not browned.
  6. Pour in ½ cup dry white wine and stir gently. Let it simmer until the wine mostly evaporates, about 2-3 minutes.
  7. Using a ladle, add about ½ cup of warm broth to the rice and stir constantly until mostly absorbed. Repeat this process, adding broth in small increments and stirring, for about 18-20 minutes until rice is creamy and tender but still al dente.
  8. When about halfway through adding broth (around 10 minutes in), stir in the asparagus pieces so they cook gently with the rice.
  9. Once the rice is cooked, remove the pan from heat. Stir in 2 tablespoons butter, lemon zest, juice of 1 lemon, chopped parsley and thyme, and ½ cup grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  10. Let the risotto sit off the heat for 2 minutes to thicken slightly. Taste and adjust seasoning if needed, then serve immediately.

Notes

Keep broth warm throughout cooking to ensure even rice cooking and creaminess. Stir gently but consistently to release starch without breaking grains. If risotto thickens too much before serving, stir in a splash of warm broth or water to loosen. For dairy-free version, substitute butter with vegan margarine and Parmesan with nutritional yeast or omit. Frozen asparagus can be used if thawed and drained well, adding it later in cooking to avoid overcooking.

Nutrition

Keywords: risotto, lemon, asparagus, creamy, herb, easy, spring recipe, vegetarian, quick dinner

Find it online: https://yumyep.com/creamy-lemon-asparagus-risotto-recipe-easy-homemade-herb-flavor/