Lemon Asparagus Risotto

“Have mercy on me, O God, according to your unfailing love; according to your great compassion blot out my transgressions. Wash away all my iniquity and cleanse me from my sin.”

-Psalms 51:1-2 NIV

There’s something about a creamy risotto that always feels like a comforting, hearty dish and this Lemon Asparagus Risotto is that with fresh ingredients. Risotto is rich and comforting, but the lemon and asparagus bring a brightness that makes it feel perfect for spring.

And the best part is the simplicity of it, the arborio rice slowly cooks in warm broth until it becomes perfectly tender and creamy. The added flavor like garlic, parmesan, and butter add that classic depth. Then the lemon comes in and completely transforms the dish, adding a fresh, vibrant finish that keeps it from feeling too heavy.

The asparagus is what really makes this risotto feel seasonal. It cooks right in with the rice, becoming tender while still keeping a slight bite and that beautiful bright green color. It adds both texture and freshness, which pairs perfectly with the creamy base.

And since this is a vegetarian dish, you can keep it as the main entree or pair it with protein! I loved having this risotto with my Juicy Dill Turkey Meatballs for a full entree.

Risotto has a reputation for being complicated, but it’s really just about slowing down and letting the process work. Stirring, adding broth gradually, and watching it turn into something creamy and rich is part of what makes it so satisfying to make. If you’re looking for a spring dinner that feels fresh, and a little elevated, this lemon asparagus risotto is definitely one to keep in your rotation.

Lemon Asparagus Risotto

This Lemon Asparagus Risotto is creamy, bright, and full of fresh spring flavor. Made with tender asparagus, arborio rice, parmesan, lemon, and a touch of cream. This cozy dish is rich and comforting while still feeling light and fresh.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

  

• 1 Tbsp olive oil
• 2 Tbsp butter
• 1 small shallot minced
• 3 cloves garlic minced
• 2 cups arborio rice
• 1 cup dry white wine
• 4-6 cups chicken broth warm
• 1 bunch asparagus trimmed and cut into 1-inch pieces
• ½ cup grated parmesan
• ½ cup heavy cream
• 1 lemon zested and juiced
• 1½ tsp salt
• ½ tsp black pepper
• 2 Tbsp chopped parsley

Method

 

1. In a small saucepan, keep your broth warm over low heat. This helps the risotto cook evenly.
2. In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
3. Add the minced shallot and cook for 2 to 3 minutes until softened.
4. Stir in the garlic and cook for another 30 seconds.
5. Add the arborio rice and stir for 1 to 2 minutes until lightly toasted and coated in the oil and butter.
6. Pour in the white wine and stir, letting it simmer until mostly absorbed.
7. Add the warm broth one ladle at a time, stirring frequently. Let each addition absorb before adding the next.
8. About halfway through cooking (around the 10-minute mark), stir in the asparagus pieces so they cook until tender but still slightly crisp. Season while adding chicken broth.
9. Continue adding the chicken broth until it is tender, for about 18 to 20 minutes.
10. Once the rice is creamy and tender, stir in a couple tabs of butter, heavy cream, parmesan cheese, lemon zest, and lemon juice.
11. Adjust seasoning to taste. Sprinkle with fresh parsley and serve immediately.