Asparagus & Lemon Risotto
This asparagus and lemon risotto is creamy, bright, cozy, and packed with fresh spring flavor. Made with arborio rice, asparagus, garlic, lemon, parmesan, and buttery richness, it’s the perfect comforting dinner that still feels light and nourishing.
Ingredients
- 2 tbsp salted butter
- 1 bunch asparagus, chopped
- 1 cup arborio rice
- 4 cups veggie broth, warmed
- ½ small onion, chopped
- 2 cloves garlic, minced
- zest 1 lemon
- 2 tbsp lemon juice
- ½ cup white wine
- ½ cup grated parmesan cheese
Instructions
- Heat 1 tablespoon butter in a large skillet or pan over medium heat.
- Sauté onion and garlic until soft and fragrant.
- Add asparagus and cook for 4–5 minutes. Remove and set aside.
- Add remaining butter and arborio rice to the pan. Toast for 1–2 minutes.
- Add white wine if using and stir until absorbed.
- Slowly add warm broth one ladle at a time, stirring often and allowing liquid to absorb before adding more.
- Continue cooking until rice is creamy and tender, about 18 minutes.
- Stir in asparagus, lemon zest, lemon juice, parmesan cheese, salt, and pepper.
- Top with fresh herbs and an extra little pat of butter for the dreamiest silky finish
Notes
- Warm broth helps create the creamiest risotto texture.
- Risotto thickens as it cools, so serve immediately for best texture.
- Parmesan adds richness, but you can leave it out for a lighter version.
- Delicious paired with salmon, roasted chicken, or a crisp salad.
Calories: 329kcal, Carbohydrates: 50g, Protein: 10g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 1210mg, Potassium: 328mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1635IU, Vitamin C: 10mg, Calcium: 148mg, Iron: 5mg