This Lemon Asparagus Risotto is so creamy, velvety, and full of robust flavor! This is such a great Springtime dish and super easy to make!
Risotto is my favorite go-to meal when I want something that is easy to make but looks super fancy when I want to impress a guest.
I used to think Risotto was hard to make and was always intimidated a bit by it. Once I finally made it, I was like what took me so long to try this!
I also love how versatile it is. You can incorporate a variety of different foods to put in this. I’ll include a list of my favs at the bottom of this post if you want some more ideas.
Ingredients for Lemon Asparagus Risotto
- 1 Bunch of Asparagus cut into small pieces and thick woody ends discarded
- 4 Tbs EVOO divided
- 1 Shallot finely chopped
- 1 cup Arborio or Carnaroli Rice
- 1/2 cup Dry White Cooking Wine
- 2 cups heated Vegetable Stock
- 1 tsp Sea Salt
- 1/2 tsp Pepper
- 1 Lemon Zested and Juiced
- 2 Tbs softened grass fed salted Butter
- 1/4 cup Grated Parmesan Cheese
How to Make Lemon Asparagus Risotto
Preheat 2 Tbs EVOO in a medium saucepan over medium/high heat. When oil starts to shimmer add Asparagus, sauté 3-5 minutes until crispy. Remove Asparagus and set aside.
Add 2 Tbs EVOO, shallots, and sauté for 1 minute. Then add Rice and stir for 1-2 minutes until toasted. Add White Wine and cook until Wine is reduced or evaporated.
Next add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes in recipe card). When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock. Add in Salt, and Pepper to Rice and stir.
Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes).
When it’s about 5 minutes from being done add in the Lemon Zest and Juice. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Asparagus, Butter and Parmesan Cheese.
Turn off heat and stir quickly until creamy in texture. It’s best to serve immediately so it stays nice and creamy.
Risotto Tips and Tricks
- Use Arborio rice, this is the most common rice in the states to make Risotto with.
- It’s important to add just a little bit of broth at a time, I have a pot filled with the broth warming on the stove and I slowly add one ladle at a time.
- It’s also very important to keep stirring. You don’t want to have it stick to the bottom of the pan and burn.
- Add the Lemon zest and juice at the right time, about 5 minutes before it’s done
- Cook the rice until al dente, which means it’s slightly tender but still a bit firm to the bight.
- Add the Cheese and Butter at the very end, this makes it nice and creamy before serving.
More Risotto Recipes:
- Easy Shrimp Risotto with Peas
- Porcini Risotto with Truffle Oil
- Broccoli Gorgonzola Risotto
- Apple Bacon and Gorgonzola Risotto
- Butternut Squash and Sage Risotto
- Fennel Mushrooms Lemon and Mint Risotto
- Brown Butter Scallops with Parmesan Risotto
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
*This post first appeared on Tastefulventure on April 2022 and has recently been updated with new information and media to benefit the reader.
Lemon Asparagus Risotto
Ingredients
- 1 Bunch of Asparagus cut into small pieces and thick woody ends discarded
- 4 Tbs EVOO divided
- 1 Shallot finely chopped
- 1 cup Arborio or Carnaroli Rice
- 1/2 cup Dry White Cooking Wine
- 2 cups heated Vegetable Stock
- 1 tsp Sea Salt
- 1/2 tsp Pepper
- 1 Lemon Zested and Juiced
- 2 Tbs softened grass fed salted Butter
- 1/4 cup Grated Parmesan Cheese
Instructions
- Preheat 2 Tbs EVOO in a medium saucepan over medium/high heat
- When oil starts to shimmer add Asparagus, sauté 3-5 minutes until crispy
- Remove Asparagus and set aside
- Add 2 Tbs EVOO, shallots, and sauté for 1 minute
- Add Rice and stir for 1-2 minutes until toasted
- Add White Wine and cook until Wine is reduced or evaporated
- Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
- When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
- Add in Salt, and Pepper to Rice and stir
- Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
- When it’s about 5 minutes from being done add in the Lemon Zest and Juice
- Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Asparagus, Butter and Parmesan Cheese
- Turn off heat and stir quickly until creamy in texture
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