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Creamy Lemon Asparagus Risotto

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A fresh and comforting risotto featuring tender asparagus, bright lemon zest and juice, and creamy Parmesan cheese. Perfect for an easy homemade dinner that feels both fancy and homey.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 1 bunch fresh asparagus (about 1 lb / 450 g), trimmed and cut into 1-inch pieces
  • 1 large fresh lemon, zest and juice separated
  • 1 cup freshly grated Parmesan cheese (100 g)
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 4 ½ cups warm vegetable broth (1.1 liters)
  • ½ cup dry white wine (120 ml), optional
  • 3 tablespoons unsalted butter (45 g)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, finely chopped (optional, for garnish)

Instructions

  1. Rinse and trim the tough ends off the asparagus. Cut the stalks into 1-inch pieces. Set aside.
  2. Keep the vegetable broth warm over low heat in a separate pot.
  3. Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add the chopped shallot and cook until translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds until fragrant, but do not brown.
  4. Add the Arborio rice to the pan and stir to coat every grain with the butter and oil. Toast for about 2 minutes until the rice edges look slightly translucent but the center is still white.
  5. Pour in the white wine and stir constantly until it’s mostly absorbed. If skipping wine, start adding broth now.
  6. Add warm broth gradually, one ladle (about ½ cup / 120 ml) at a time, stirring frequently and letting the rice absorb the liquid before adding more. Continue this process for about 20-25 minutes.
  7. When there are about 5 minutes left on the rice cooking time, stir in the asparagus pieces so they cook until tender but still crisp and bright green.
  8. Once the rice is creamy and al dente, remove the pan from heat. Stir in the remaining 2 tablespoons butter, lemon zest, lemon juice, and grated Parmesan. Season with salt and pepper to taste.
  9. Serve immediately, garnished with fresh parsley if desired.

Notes

Keep broth warm to ensure even cooking. Stir gently every 30 seconds to prevent sticking and promote creaminess. Add asparagus near the end to keep it tender-crisp. If risotto is too thick, stir in a splash of warm broth or water before serving. Freshly grate Parmesan for best flavor and melt.

Nutrition

Keywords: risotto, lemon, asparagus, creamy, Parmesan, easy dinner, spring recipe, vegetarian, gluten-free

Find it online: https://yumyep.com/creamy-lemon-asparagus-risotto-recipe-perfect-for-easy-homemade-dinner/