This asparagus risotto with lemon is the perfect main course or side dish for spring and summer. Ready in half an hour, it is filled with zesty lemon flavor and delicate asparagus.
I love meals that can be prepared quickly, with little effort, and simple, seasonal ingredients.
This lemon asparagus risotto is a prime example of the perfect midweek meal that ticks all the boxes.
Once the onions and asparagus are sauteed, cook the rice, before adding the lemon juice and zest. As soon as the risotto is cooked, you add the 'mantecatura' of butter and Parmesan cheese. Sprinkle your fresh herbs of choice, and off you go to enjoy a delicious bowl filled with goodness!
If you love lemon, give our lemon zucchini risotto and Sicilian salmon risotto a try too. While if you are here for the asparagus, our salmon asparagus risotto must be next on your list!
💎 Why This Recipe Works
- Lemon and asparagus are the perfect pair! The lemon's bright acidity complements the earthy, slightly bitter flavor of cooked asparagus, enhancing its freshness and adding a zesty balance.
- This amazing recipe enhances seasonal flavors with the use of everyday staples!
- Lemon asparagus risotto is ready in only half an hour, making it a perfect dish for any day of the
🛒 Ingredients
- Risotto Rice: I used Carnaroli rice for this recipe, however, Vialone Nano and Arborio rice are great options too. You can read all you need to know about risotto and the terms used in its preparation in our post about rice for risotto!
- Asparagus Tips: Go for fresh asparagus spears that are thin and tender, with a bright green color and firm stalks. These are usually marketed as asparagus tips and are about 8 inches (20cm) long.
- Lemon: As the recipe calls for both the zest and juice of a lemon, try sourcing unwaxed lemons. If you can't find them, then make sure you clean them very well before testing!
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Onion: Any color onion will work, however a red or yellow onion will be best! This can be substituted for some leek, as it complements well the flavor of the asparagus risotto with lemon.
- Stock: My favorite option for this recipe is vegetable broth, however, chicken broth can work too. Don't opt for strongly flavored ones, like beef broth, as they will overpower the dish.
- Fresh Herbs: This is optional, and my choice is fresh parsley, however, dill works well too. Dried herbs won't give the same result.
👩🏻🍳 How to Make (step-by-step)
- Sautee the onion and asparagus stalks in olive oil. [Picture 1]
- Increase the heat and toast the rice until it changes color. [Picture 2]
- Add the asparagus tips to the risotto. [Picture 3]
- Mix the zest and juice of a lemon into the dish. [Picture 4]
- Once cooked, add the cold butter and grated Parmesan. [Picture 5]
- After resting, enjoy this delicious risotto with fresh herbs. [Picture 6]
🙋♀️ People Also Ask [FAQs]
The risotto is done when the rice is al dente, meaning it’s creamy but with a slight bite in the center.
Yes! Omit the cheese and substitute it with nutritional yeast for a cheesy flavor. Swap the dairy butter for a plant based alternative.
Store the lemon asparagus risotto in an airtight container in the fridge for up to 3 days. Reheat it gently with a splash of broth or water to restore its creaminess. You can also freeze the risotto for up to three months, but thaw it overnight in the fridge before reheating it as described.
💡 Expert Tips and Tricks
- Stir risotto frequently, not constantly: Stirring helps release the starch of the risotto, but over-stirring can break down the rice. A good stir every 1-2 minutes is sufficient.
- Risotto Recipe: Risottos are made with short grain rice and they require to be stirred for the starch to be released. This means no instant pot, pressure cooking or basmati rice for a a creamy and not mushy end result!
- You may want to check out Carnaroli rice and Arborio rice articles to know more about the two most famous types of short grain rice for risotto.
🍴 More Delicious Recipes to Try
Have you given this recipe a try? We'd love to hear your thoughts! Please leave us a ⭐ review below, and don't forget to tag us @theperfectrice on Instagram and Pinterest. Your feedback means the world to us, and we really appreciate it. For more recipes, follow us on Pinterest, Facebook, YouTube, and Instagram. Thank you! 🙏
🍽️ Recipe
Lemon Asparagus Risotto
Ingredients
- 1 tablespoon Olive Oil
- 150 g Carnaroli Rice or Arborio Rice
- 125 g Fresh Asparagus
- 50 g Onions Thinly Chopped
- 600 ml Vegetable Broth
- 1 Lemon Juice
- ½ Lemon Zest
- 1 tablespoon Cold Butter
- 2 tablespoon Parmesan Cheese Grated
- Salt and Pepper to Taste
Instructions
- Wash the asparagus, and chop them in small pieces about ½ to ¾ of an inch long (1.5cm). Keep the tips separated.
- Prepare the vegetable stock and bring it to a soft simmer. Keep it warm throughout the cooking process.
- Add the olive oil to a heavy-bottomed pan and warm up on medium heat.
- Once warm, add the thinly chopped onions and a sprinkle of salt and cracked or freshly ground black pepper. Mix well, and sautee until the onions start to become translucent on the edges (about 2-3 minutes).
- Add the asparagus to the saucepan, but do not add the tips. These will be added later, as they require very little time to cook.
- Continue sauteeing until the onions are soft (another 3-4 minutes).
- Increse the heat to high and add the risotto rice to the pan. Toast the rice until every grain is coated in oil, and it starts to change color. This step will take approximately 2 minutes.
- OPTIONAL: Add ¼ cup of dry white wine and stir well. Keep the heat high until all the wine has evaporated, then move on to the next step.
- Reduce the heat to low, and add a ladle of vegetable broth to the risotto, and mix well.
- Continue adding a ladle of broth at a time as soon as the ladle before has been nearly completely absorbed. Mix every minute or so, to allow the risotto to release its starch and create a creamy dish.
- Maintain a light simmer in the pan, and ensure your broth is warm when adding it. This is an important step as it assures the risotto rice cooks evenly, by maintaining s a consistent temperature.
- When the rice is 75% ready (after about 12-14 minutes), add the asparagus tips to the risotto. Continue cooking as above, by adding broth and allowing it to be absorbed by the rice.
- Once you are two ladles away from finishing the broth, add the zest of half a lemon and the juice of the full lemon to the risotto. Mix well, and allow the zesty flavors to come out.
- Once the rice is thoroughly cooked, remove from the heat. The rice will require about 18-20 minutes to cook in total if using Carnaroli.
- Immediately add the butter and Parmesan cheese for the mantecatura. Mix well until the ingredients are incorporated, and the butter completely melted.
- Taste for seasoning and adjust salt and pepper if needed.
- Allow the lemon asparagus risotto to rest for 2-3 minutes, so that the flavors can settle.
- Serve immediately while still hot with a sprinkle of fresh herbs on top!
Notes
- Storage: Store the lemon asparagus risotto in an airtight container in the fridge for up to 3 days. Reheat it gently with a splash of broth or water to restore its creaminess. You can also freeze the risotto for up to three months, but thaw it overnight in the fridge before reheating it as described.
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