Savor the vibrant flavors of lemon asparagus risotto, a versatile delight fit for any occasion.
Whether it graces a weekend brunch or brings comfort to a weeknight dinner, its creamy texture and zesty tang never disappoint.
And with its make-ahead convenience, you can enjoy a taste of springtime whenever the craving strikes.
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Picture a creamy, velvety bowl of risotto, infused with the bright, zesty flavors of lemon and the tender crunch of fresh asparagus.
This lemon asparagus risotto recipe is a true celebration of springtime on a plate, a symphony of colors and flavors that dances across your palate with every mouthful.
At the heart of this delicious dish lies arborio rice, renowned for its ability to absorb flavors and achieve that perfect creamy consistency.
Slowly simmered in a fragrant broth, the rice becomes a canvas upon which the essence of lemon and asparagus can truly shine.
The star of the show, of course, is the asparagus. Fresh, vibrant spears are carefully trimmed and added to the risotto, giving a subtle sweetness and a delightful crunch that contrasts beautifully with the creamy texture of the rice.
But what makes this risotto recipe extra special is the lemon.
Its citrusy brightness cuts through the richness of the risotto, adding a refreshing zing that is sure to leave you craving more.
When it comes to serving this easy lemon asparagus risotto, the options are endless. Enjoy it as the shining star of a relaxed weekend brunch, complemented by a glass of crisp white wine.
Alternatively, it can be the comforting centerpiece of a weeknight dinner, bringing loved ones together around the table.
Its versatility knows no bounds, seamlessly transitioning from a delightful side dish to a hearty main course.
And what about meal prep, you ask?
Whip up a batch on a lazy Sunday afternoon, and you'll have delicious leftovers to relish throughout the week.
Simply warm it up and savor, knowing that a taste of springtime is just a few minutes away, any day of the week.
What is Risotto?
Risotto, a classic Italian dish, is a creamy rice preparation renowned for its versatility and rich flavors.
Varieties like risotto al limone (lemon risotto), risotto zafferano (saffron risotto), and risotto ai funghi (mushroom risotto) showcase its adaptability to different ingredients.
Whether you're cooking risotto for one or preparing a tomato and mascarpone risotto for a crowd, its hallmark is the process of slowly adding broth to rice until it reaches a creamy consistency.
This method yields a comforting, satisfying dish that's perfect for any occasion.
What Rice Is Best For Risotto?
Arborio rice, known for its high starch content, is the classic choice.
Its ability to absorb liquid while maintaining a firm texture creates the creamy consistency essential to risotto.
Carnaroli rice offers a similar texture but has a slightly longer grain, providing a more al dente finish.
Vialone Nano rice, with its smaller grains, absorbs liquid more slowly, resulting in a creamier yet slightly less dense risotto.
Why You'll Love This Recipe
- Whether as the star of a brunch or a comforting dinner, its adaptability ensures it shines by itself or with other dishes.
- Impress guests with this sophisticated yet approachable dish, perfect for both casual gatherings and special occasions alike.
- Enjoy the convenience of preparing a batch in advance, providing delicious leftovers for quick and satisfying meals throughout the week.
- This lemon asparagus risotto is budget friendly.
Cost To Make
Estimated cost = $5.85, or $1.46 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Butter
- Asparagus: For this recipe, you could use fresh asparagus, or canned asparagus if you can’t get fresh. If using canned asparagus, make sure you drain your asparagus first before use.
- Lemon
- Brown Onion
- Arborio Rice
- White Wine
- Stock: Chicken stock or vegetable stock. Make sure your stock is slightly heated when using. This will help to cook the risotto better.
- Parmesan Cheese
- Salt and Pepper
- Fresh Parsley Leaves: Optional, to garnish.
Instructions
This recipe for lemon asparagus risotto serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: Wash and trim your asparagus. Then cut your asparagus into small strips, about 2 – 3 cm (0.78 inch – 1.18 inch) long. Set aside.
Step Two: In a wide medium sized saucepan, saute 2 tablespoons of butter, and chopped onion, over medium heat, until the onions are lightly browned.
Step Three: Add the cut fresh asparagus and cook for a further 1 to 2 minutes. If you are using canned asparagus, do not add it now. Instead add it when you add the parmesan cheese. This is because canned asparagus is typically softer than fresh asparagus.
Step Four: Mix through the arborio rice and saute until lightly golden brown. This should take about 1 to 2 minutes.
Step Five: Next, add the white wine and cook until almost all the liquid is gone from the saucepan.
Step Six: Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed.
Step Seven: Repeat until all the stock has been used up and the rice is soft and tender.
Step Eight: Remove rice from heat, mix through the grated parmesan cheese, lemon juice and lemon zest, remaining butter, and salt and pepper to taste.
Step Nine: Allow the rice to sit for 1 to 2 minutes with a lid on.
Step Ten: Serve, garnished with freshly chopped parsley, and a sprinkle of extra lemon zest if desired.
Tips For Making Creamy Risotto
To make the best tasting risotto that is both rich and creamy, here are some helpful tips:
- Choose rice with a higher starch content, such as arborio or carnaroli, to create a creamy texture.
- Take your time when adding the stock to the rice, stirring gently and constantly to release the starch slowly. Make sure you add stock that is slightly heated.
- Don't rush the process - risotto requires a bit of patience, but the end result is well worth it.
- To ensure that the rice cooks evenly and doesn't stick while making risotto, it is best to use a wider saucepan. Although you don't have to stir the rice all the time, you still need to stir it enough to ensure even cooking and avoid sticking.
- It's important to remember that risotto tastes best when served immediately and that if it's kept for too long, the creaminess may be lost.
- Leftover risotto can be used to make arancini balls.
Substitutions / Variations
- Infuse the risotto with aromatic herbs like fresh thyme, rosemary, and parsley, adding layers of freshness and complexity to every bite.
- Incorporate cooked shrimp, chicken, or crispy pancetta for a heartier version, adding a satisfying protein punch to this already delightful dish.
Serving Suggestions
- Accompany the risotto with a vibrant assortment of roasted vegetables such as cherry tomatoes, bell peppers, and zucchini, providing a colorful and nutritious feast that celebrates the bounty of the season.
- Pair the creamy risotto with juicy grilled chicken breasts seasoned with herbs like thyme and oregano, offering a wholesome and protein-rich meal that's sure to please.
- Serve lemon asparagus risotto as a bed for succulent lemon garlic shrimp, creating a harmonious marriage of flavors that's both elegant and satisfying.
Storage
This risotto with lemon and asparagus recipe can be stored in the fridge in an airtight container for up to 2 to 3 days.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Lemon Asparagus Risotto
Ingredients
- 3 tablespoons (45 grams, 1.58 ounces) butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 80 grams (2.80 ounces) asparagus fresh or canned
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 3 cups (750ml/grams, 26.45 ounces) chicken stock (or vegetable broth) slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
- 2 tablespoons of lemon juice or to taste
- 1 teaspoon of lemon zest plus extra to serve
- Salt and pepper to taste
- Fresh parsley chopped, to garnish
Instructions
- Wash and trim your asparagus. Then cut your asparagus into small strips, about 2 – 3 cm (0.78 inch – 1.18 inch) long. Set aside.
- In a wide medium sized saucepan, saute 2 tablespoons of butter, and chopped onion, over medium heat, until the onions are lightly browned.
- Add the cut fresh asparagus and cook for a further 1 to 2 minutes. See note 1.
- Mix through the arborio rice and saute until lightly golden brown. This should take about 1 to 2 minutes.
- Next, add the white wine and cook until almost all the liquid is gone from the saucepan.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed.
- Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, lemon juice and lemon zest, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on.
- Serve, garnished with freshly chopped parsley, and a sprinkle of extra lemon zest if desired.
Notes
- If you are using canned asparagus, do not add it now. Instead add it when you add the parmesan cheese. This is because canned asparagus is typically softer than fresh asparagus.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Regularly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
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