This asparagus risotto recipe with lemon is an easy, elegant way to make a special dinner. It’s perfect for springtime, when it’s fresh asparagus season. The lemon adds a delicious brightness that pairs perfectly with the creamy rice. Best of all, it’s simple enough for a weeknight meal!
For a low carb asparagus side dish you might like this Air Fryer Asparagus with Lemon or Parmesan Cheese recipe.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
Risotto is one of my all-time favorite dishes. I love how creamy and flavorful it is. And this asparagus risotto recipe is no exception.
- Asparagus risotto is a creamy and flavorful dish that is perfect for a springtime meal.
- This easy recipe uses fresh asparagus and lemon to create a bright and fragrant risotto that is sure to please.
- This side dish feels elegant enough for guests or special occasions and also easy enough for weeknights.
Here is a list of the kitchen tools that you need to help you make this creamy and delicious recipe.
- measuring cups and spoons
- dutch oven or large pot
- large bowl
- large skillet
- wooden spoon
To make this easy lemon asparagus risotto recipe you only need a handful of ingredients. Most of these ingredients you may already have on hand in your pantry which can save you a trip to the grocery store. Here is a list of the main ingredients to you need to make this family favorite risotto recipe.
- thin asparagus, sliced and ends removed
- olive oil
- unsalted butter
- garlic, minced
- uncooked arborio rice
- dry white wine
- chicken broth or chicken stock
- parmesan cheese, plus more for topping
- Splash of lemon juice
- Fresh chopped parsley for topping
HOW TO MAKE THIS ASPARAGUS RISOTTO RECIPE
Making this creamy risotto recipe is simple, but it does take a little effort. Follow these nine steps and you will have a creamy and delicious risotto in no time at all. You will be so glad you went to the effort to make this tasty side dish recipe.
STEP 1: BLANCH THE ASPARAGUS
Heat a large pot of water until boiling. Add the asparagus for 2-3 minutes. Remove the asparagus and plunge stalks into an ice bath. Remove the cooked asparagus and set aside.
STEP 2: SAUTE THE ONION UNTIL TENDER
In a large pan, heat the oil and melt butter. Add the onion and cook for 5-7 minutes or until tender.
STEP 3: ADD THE GARLIC AND COOK
Add the garlic and cook for an additional minute or until fragrant.
STEP 4: BROWN THE RICE
Add the arborio rice and cook for 5 minutes or until the rice starts to turn golden brown.
STEP 5: DEGLAZE THE PAN WITH COOKING WINE
Add the wine and slowly stir constantly until the rice has absorbed the liquid.
STEP 6: ADD IN THE REMAINING BROTH
Continue this stirring method with the rest of the chicken/vegetable broth, pouring in ¼ to ½ cup increments. It should take about 20-25 minutes for the rice to absorb all the liquid.
STEP 7: ADD THE ASPARAGUS TO THE RICE
Stir in the asparagus with the last ½ cup of liquid.
STEP 8: SEASON THE RICE WITH PARMESAN, SALT AND PEPPER
Once the rice has absorbed the liquid, add the parmesan, salt, and pepper. Stir to incorporate.
STEP 9: GARNISH AND SERVE
Add a splash of lemon juice and chopped fresh parsley. Serve warm.
WHAT TO SERVE WITH LEMON ASPARAGUS RISOTTO
This creamy asparagus risotto recipe is the perfect side dish for a variety of main course recipes. We love to serve it with this Instant Pot Whole Chicken or grilled fish. It also pairs well with pork tenderloin or grilled lamb chops.
If you are looking for a vegetarian entrée, this recipe also makes for a delicious meatless main dish and goes great with roasted vegetables like Brussels sprouts, sweet potatoes, or butternut squash.
SUBSTITUTIONS AND ADDITIONS
Risotto is a versatile dish that can be easily changed to fit your taste. Here are a few ideas:
- Use vegetable stock or broth to make this recipe vegetarian or vegan.
- Add in other seasonal vegetables like mushrooms, peas, corn, or zucchini.
- Try different fresh herbs like fresh thyme, basil, or oregano to add more flavor.
- If you are not a fan of asparagus, you could substitute with another green vegetable like broccoli, spinach, green beans or kale.
- For an extra boost of flavor, you could also add in a few slices of lemon zest along with additional Parmesan cheese.
This Asparagus Risotto recipe is a dish that takes a little bit of time and effort to make, but it is so worth it! Here are a few tips to help you make the best asparagus risotto:
- Use fresh asparagus for this recipe if possible. If you can’t find fresh asparagus, you could substitute with frozen. Just make sure to thaw it completely before adding it to the risotto.
- Stir the risotto often to prevent the rice from sticking to the bottom of the pan and burning.
- If you find that the rice is absorbing the liquid too quickly, you can add more broth a little bit at a time.
- Be sure to taste the risotto before serving and adjust the seasoning as needed. You may need to add a little bit more salt or pepper to taste.
- I like to use cut my asparagus up into 1-inch pieces or just use the asparagus tips for this recipe.
- Fresh lemon juice really works best in this creamy sauce recipe.
- Keep your burners at a medium heat so that your rice doesn’t scorch.
- Don’t forget to remove the woody ends before you blanch the asparagus stalk pieces.
HOW TO STORE
Serve immediately for best results. leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Do you have questions about asparagus risotto? Here are the answers to the most commonly asked questions for this recipe.
Risotto is often called the death dish because it can be quite time consuming to make. The key to making a good risotto is to stir it often so that the rice doesn’t stick to the bottom of the pan and burn.
The risotto is done when the rice is tender and cooked through but still has a slight bite to it. It should also be creamy and smooth, not watery or mushy.
The best type of rice to use for risotto is arborio rice. This type of rice is short and stubby with a high starch content. The starch is what makes the risotto creamy and smooth.
OTHER DELICIOUS RECIPES WITH ASPARAGUS YOU MAY ENJOY
Let me know if you try this asparagus risotto recipe and what you served it with!
- 1 bunch asparagus trimmed
- 1 Tablespoon Olive oil
- 2 Tablespoons unsalted butter
- 1/2 onion medium size diced
- 3 garlic cloves minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 cups broth chicken or vegetable
- 1/2 cup parmesan cheese more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 Lemon fresh squeezed
- Chopped parsley garnish
- Clean asparagus by removing woody ends, and slice the asparagus stalks into 2-3" pieces. Set aside.
- Add water to a large stock pot and bring to a boil. When the water reaches a boil add the asparagus and cook for 2-3 minutes. Remove the asparagus and plunge stalks into an ice bath. Drain and set aside.
- Place the oil and butter in a large skillet and heat over medium-high heat. Add the diced onion and cook for 5-7 minutes or until tender.
- Add the garlic and cook for an additional minute or until fragrant.
- Stir in the arborio rice and cook for 5 minutes or until the rice is lightly toasted.
- Add the wine and turn to a simmer. Constantly stir the risotto as is simmers. Continue to stir until the wine is absorbed into the rice.
- Continue this stirring method with the rest of the chicken or vegetable broth, pouring in ¼
to ½ cup increments. It should take about 20-25 minutes for the rice to absorb all the liquid. Stir in the asparagus with the last 1/2 cup of broth.
- Once the rice reaches the texture you prefer stir in the parmesan, salt, and pepper.
- Squeeze half of a lemon over the rice. Garnish chopped parsley (optional).
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.