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I really don’t understand how it’s already mid-April. How did this happen?! Over the weekend, I came to the realization that summer is right around the corner and I haven’t fully taken advantage of spring vegetable season. I’ve made Brussels sprouts once this spring. Once! And I’ve made a whopping two asparagus recipes. So I thought I’d remedy that by making an asparagus risotto.
I rarely make risotto because I find the whole stirring-and-ladling thing incredibly boring, but I’ll happily make an exception for asparagus risotto. Plus, it gave me the opportunity to stand at the stove and enjoy a rerun of The Real Housewives of Atlanta reunion. You have to watch those things twice to really absorb what transpired, you see.
While I’ve posted an asparagus risotto recipe here before (Farro Risotto with Wild Mushrooms and Asparagus, in case you’re wondering), that recipe was more rustic and hearty, while this risotto is a little lighter and more refined–I think it’s the addition of the lemon juice and zest, which adds a bright note that perfectly compliments the asparagus.
This creamy risotto is the perfect way to celebrate the spring asparagus season. Adapted from Epicurious' Lemon Risotto.
Ingredients
- 6 c. vegetable broth
- 3 1/2 tbsp. butter, divided
- 1 1/2 tbsp. olive oil, divided
- 2 large shallots, chopped
- 2 c. arborio rice
- 1/4 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
Instructions
- Bring broth to a boil in a medium saucepan and then reduce heat to low.
- Add 1 1/2 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 1/2 cups of broth; simmer until absorbed, continuing to stir frequently. Add remaining broth 1/2 cup at a time as each 1/2 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 1/2 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.
But wait! This recipe is a two-parter! It’s a cliffhanger, if you will. Like an episode of Dynasty, but with less Alexis Carrington and more asparagus.
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!
LOVE roasted asparagus! Risotto is a hassle to make because it requires constant attention, but it’s so worth it.
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
Ha! I think I could eat a whole bunch of roasted asparagus too. That is my favorite way to make it!
That looks absolutely and completely delicious!
Thank you–it was!
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
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!
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.
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.
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!
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…
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.
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.
This sounds delicious! I love asparagus
Thank you! Asparagus is definitely one of the highlights of spring.
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!
I think our asparagus season is nearing an end. It’s already getting hot here!
Oh this looks so yummy!! I agree this combination sounds great.
Asparagus and lemon are always a good combination!
YUM! We love asparagus – have not seen it in a risotto. I will definitely try it since it is in season!
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!
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!
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!
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.
I agree–I will eat anything with asparagus in it!
Very spring with the lemon and asparagus, and sounds so good!
Yup, it’s perfect for spring!
Once again, your photos are beautiful! I’ll have to try your recipe, it looks so yummy!
Thank you!
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!
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.
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.jpg
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!