Description
This Lemon Asparagus Risotto is a creamy, comforting Italian dish perfect for spring. Featuring tender Arborio rice cooked slowly with aromatic onions, garlic, and bright lemon zest, it combines fresh asparagus and Parmesan cheese for a vibrant, flavorful meal that can serve as a main course or a side dish. The gradual addition of warm broth and a touch of white wine creates a luscious texture, while the lemon juice adds a delightful refreshing zing.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 4 cups vegetable or chicken broth, kept warm
Vegetables & Flavorings
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Finishing Touches
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: fresh parsley or basil for garnish
Instructions
- Prepare the base: In a large saucepan, heat olive oil and butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Toast the rice: Stir in the Arborio rice, toasting it for 1–2 minutes until each grain is coated and edges become translucent, which helps develop flavor and texture.
- Deglaze with wine: Pour in the dry white wine if using, stirring constantly until the liquid is mostly absorbed, imparting a subtle depth to the risotto.
- Add broth gradually: Begin adding the warm broth in ½ cup increments, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process steadily for 18–20 minutes until the rice is tender and creamy.
- Cook asparagus: In the last 5 minutes of the risotto cooking, stir in the asparagus pieces and continue adding broth and stirring until the asparagus is tender and rice is fully cooked.
- Finish with lemon and cheese: Remove the pan from heat. Stir in lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve: Serve the risotto warm, garnished with fresh herbs like parsley or basil, and extra lemon zest or Parmesan if desired.
Notes
- For a richer risotto, stir in a tablespoon of cream or a pat of butter at the end of cooking.
- To make this dish a full meal, top with grilled chicken or shrimp.
- Using vegetable broth makes this recipe suitable for vegetarians.
