A light, bright risotto with citrus notes that perfectly compliment fresh asparagus. You get refreshing, cozy, and nutritious all in one bowl.
PrintLemony Asparagus Risotto
This creamy risotto is the perfect way to celebrate the spring asparagus season. Adapted from Epicurious’ Lemon Risotto.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6
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.
35 Comments
Stephanie @ henry happened
April 19, 2012 at 8:21 amThis 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!
Kiersten
April 19, 2012 at 12:55 pmLOVE 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
April 19, 2012 at 8:25 amThe 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
Kiersten
April 19, 2012 at 12:52 pmHa! I think I could eat a whole bunch of roasted asparagus too. That is my favorite way to make it!
Liz @ A Nut in a Nutshell
April 19, 2012 at 10:28 amThat looks absolutely and completely delicious!
Kiersten
April 19, 2012 at 12:50 pmThank you–it was! 🙂
Jenn @therebelchick
April 19, 2012 at 12:32 pmROFL 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
Kiersten
April 19, 2012 at 12:46 pmHa! I am always blanking on words like that too. And hey, you could throw the spinach in this recipe and have spinach asparagus risotto!
The Mrs @ Success Along the Weigh
April 19, 2012 at 1:29 pmI 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.
Kiersten
April 20, 2012 at 1:06 pmHa! 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. 😉
Emily
April 19, 2012 at 6:21 pmI 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!
Kiersten
April 20, 2012 at 1:05 pmThat is so awesome that your neighbors grow asparagus! I want to grow it too, but I need to find a good place for it…
Emily
April 20, 2012 at 2:22 pmMy 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
April 21, 2012 at 8:34 amI 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.
Mary Beth Elderton
April 19, 2012 at 6:24 pmThis sounds delicious! I love asparagus
Kiersten
April 20, 2012 at 1:04 pmThank you! Asparagus is definitely one of the highlights of spring. 🙂
Genevieve
April 19, 2012 at 8:04 pmI 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!
Kiersten
April 20, 2012 at 1:03 pmI think our asparagus season is nearing an end. It’s already getting hot here!
[email protected] eco friendly homemaking
April 19, 2012 at 8:26 pmOh this looks so yummy!! I agree this combination sounds great.
Kiersten
April 20, 2012 at 1:01 pmAsparagus and lemon are always a good combination! 🙂
BusyWorkingMama
April 19, 2012 at 8:53 pmYUM! We love asparagus – have not seen it in a risotto. I will definitely try it since it is in season!
Kiersten
April 20, 2012 at 1:00 pmYou 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!
Natalie
April 19, 2012 at 10:26 pmI’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!
Kiersten
April 20, 2012 at 12:59 pmBeing 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!
Brenda Williams
April 20, 2012 at 11:18 amAsparagus 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.
Kiersten
April 20, 2012 at 12:56 pmI agree–I will eat anything with asparagus in it! 🙂
Shirley
April 20, 2012 at 10:24 pmVery spring with the lemon and asparagus, and sounds so good!
Kiersten
April 21, 2012 at 8:18 amYup, it’s perfect for spring! 🙂
RJ
April 23, 2012 at 3:28 pmOnce again, your photos are beautiful! I’ll have to try your recipe, it looks so yummy!
Kiersten
April 24, 2012 at 8:27 amThank you! 🙂
Candace
April 23, 2012 at 9:36 pmOh, 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!
Kiersten
April 24, 2012 at 8:16 amI 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. 🙂
Clara
October 16, 2012 at 9:35 amAmaaaazing! 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
Kiersten
October 16, 2012 at 12:26 pmWhen 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! 🙂
Liz
June 3, 2018 at 5:50 pmMade this in an instant pot, using rice/risotto directions. Added about 3/4 cup wine, otherwise exactly as you directed. Came out perfect.
★★★★