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A light, bright risottowith citrus notes that perfectly compliment fresh asparagus. You get refreshing, cozy, and nutritious all in one bowl.
Recipe
Lemony Asparagus Risotto
This creamy risotto is the perfect way to celebrate the spring asparagus season. Adapted from Epicurious' Lemon Risotto.
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Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: how to make risotto, Lemony Asparagus Risotto, risotto recipe
Servings: 6 servings
Calories: 518kcal
Author: Oh My Veggies
Ingredients
- 6 c. vegetable broth
- 3 ½ tbsp. butter divided
- 1 ½ tbsp. olive oil divided
- 2 large shallots chopped
- 2 c. arborio rice
- ¼ c. dry white wine
- 1 lb. thin asparagus see note, tough ends removed, cut into 1-inch pieces
- 1 c. shredded Parmesan cheese
- 2 tbsp. chopped parsley
- zest and juice from 1 medium lemon
- salt and pepper
US Customary - Metric
Instructions
Bring broth to a boil in a medium saucepan and then reduce heat to low.
Add 1 ½ tablespoon of butter and oil to a large saucepan or Dutch oven over medium heat. Once butter has melted, add shallots and sauté until softened, about 6 minutes. Stir in rice; heat for 1 minute. Add wine and stir until absorbed, about 30 seconds.
Now it's time for the boring part! Add 1 ½ cups of broth; simmer until absorbed, continuing to stir frequently. Add remaining broth ½ cup at a time as each ½ cup of broth is absorbed. (So add a half cup, stir, wait for it to be absorbed, add another half cup, etc. This will take about 35 minutes.) Add asparagus pieces with the last ½ cup of broth.
Once all broth has been absorbed, add remaining butter, cheese, parsley, lemon juice and zest. Season with salt and pepper (you probably won't need any salt if your broth has salt in it).
Notes
If you can't find thin asparagus, steam it before adding it to the risotto.
Nutrition
Calories: 518kcalCarbohydrates: 72gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 28mgSodium: 1594mgPotassium: 323mgFiber: 4gSugar: 5gVitamin A: 1813IUVitamin C: 11mgCalcium: 508mgIron: 6mg
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Reader Interactions
Comments
Stephanie @ henry happened says
This sounds so delicious - I've never tried risotto (I manage to bomb at brown rice making) but would be tempted if I could hang out and watch reality TV! 🙂 We had roasted asparagus the other night and it was delish!
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Kiersten says
LOVE roasted asparagus! Risotto is a hassle to make because it requires constant attention, but it's so worth it.
Adrienne @ How to Ice a Cake says
The only thing I've done with spring vegetables so far is roast an entire bunch of asparagus and eat the whole thing with eggs over easy and toast. Soooooooo good, but not exactly my finest moment 😀 This risotto sounds like a much more refined option
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Kiersten says
Ha! I think I could eat a whole bunch of roasted asparagus too. That is my favorite way to make it!
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Liz @ A Nut in a Nutshell says
That looks absolutely and completely delicious!
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Kiersten says
Thank you--it was! 🙂
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Jenn @therebelchick says
ROFL Totally off topic but I bought some fresh spinach the other day and wanted to make a certain dish, but COULD NOT for the life of me remember what the pasta/rice was called. It's risotto. Also? This recipe rocks. I might just make this instead of my spinach risotto. LOL
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Kiersten says
Ha! I am always blanking on words like that too. And hey, you could throw the spinach in this recipe and have spinach asparagus risotto!
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The Mrs @ Success Along the Weigh says
I cannot WAIT to make this as I am on a massive asparagus kick right now. Soooo, would this risotto thing give me permission to buy that robo stirrer thingy so I don't have to stand over the pot b/c I think if it did, the Mr would actually make it just so he could watch it run.
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Kiersten says
Ha! I actually read a review of that thing where it fell apart into the pot while stirring. So unless you want nuts & bolts & parts in your risotto, maybe not. 😉
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Emily says
I love risotto - and asparagus, too! This is perfect - my neighbors will be harvesting their asparagus in the coming weeks so I'll be making this once I get my delivery!
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Kiersten says
That is so awesome that your neighbors grow asparagus! I want to grow it too, but I need to find a good place for it...
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Emily says
My neighbors are in their 80s and they have THE BEST GARDEN EVER. They plant on a rotating basis so that they always have their favorites fresh. Genius.
Kiersten says
I want a garden like that! Once we get a fence, I totally want to do an edible backyard. And I've even sold my husband on the idea by reminding him that he won't have to mow the lawn back there if we do it.
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Mary Beth Elderton says
This sounds delicious! I love asparagus
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Kiersten says
Thank you! Asparagus is definitely one of the highlights of spring. 🙂
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Genevieve says
I love the combination of asparagus with lemon too. I just bought my first bunch of asparagus last weekend, but its not local yet....hopefully I'll be able to use it lots more before the season is over already!
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Kiersten says
I think our asparagus season is nearing an end. It's already getting hot here!
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Alicia@ eco friendly homemaking says
Oh this looks so yummy!! I agree this combination sounds great.
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Kiersten says
Asparagus and lemon are always a good combination! 🙂
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BusyWorkingMama says
YUM! We love asparagus - have not seen it in a risotto. I will definitely try it since it is in season!
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Kiersten says
You definitely need to try asparagus risotto! There are lots of different recipes for it--some are made with asparagus puree, others are made with steamed asparagus. So good!
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Natalie says
I've been waiting to get local asparagus before I go too crazy with it - should be ready soon! I already had risotto on my list of things to make with it - I'll have to bookmark your recipe!
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Kiersten says
Being further south, we're a little bit ahead of you--I think we're on the tail-end of asparagus season & now it's time for strawberries!
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Brenda Williams says
Asparagus and anything is wonderful. This recipe sounds so good. I love the lemon you have put in it to add the brightness and extra flavor.
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Kiersten says
I agree--I will eat anything with asparagus in it! 🙂
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Shirley says
Very spring with the lemon and asparagus, and sounds so good!
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Kiersten says
Yup, it's perfect for spring! 🙂
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RJ says
Once again, your photos are beautiful! I'll have to try your recipe, it looks so yummy!
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Kiersten says
Thank you! 🙂
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Candace says
Oh, yes please! This looks aaaah-mazing! I adore asparagus. I have to tell you that I am loving the new fresh look and the new name for your blog. It just fits you and your beautiful photographs so nicely!
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Kiersten says
I love asparagus too--I look forward to asparagus season all year! And I'm really happy with my new name too--it fits so much better with what I write about! It's nice not to have to explain my blog name anymore. 🙂
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Clara says
Amaaaazing! I became a vegetarian four months ago and lately I've been cooking just salads, eggs and whatnot for lack of time, but today I had the morning off and had no idea what to cook, so decided to check your blog (which a friend of mine recommended me about two weeks ago)! And voilà! I just tried you recipe and am enjoying it right now - it's delicious!!!! THANK YOU! Will be coming back, I saw some other recipes and it's truly inspiring 🙂
Here's the result - http://25.media.tumblr.com/tumblr_mbzn1fNIma1qbgap4o1_500.jpgReply
Kiersten says
When you first stop eating meat, it's really easy to get into a rut and end up eating the same foods over and over. I've been there, believe me! I'm so glad you enjoyed the risotto--thanks for sharing the photo too! 🙂
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Liz says
Made this in an instant pot, using rice/risotto directions. Added about 3/4 cup wine, otherwise exactly as you directed. Came out perfect.Reply
