Entrees/ Recipes/ vegetarian recipes

Lemony Asparagus Risotto by OhMyVeggies.com

risotto with asparagus and a green garnish in a white bowl

A light, bright risottoΒ with citrus notes that perfectly compliment fresh asparagus. You get refreshing, cozy, and nutritious all in one bowl.

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Lemony Asparagus Risotto

Lemony 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

  1. Bring broth to a boil in a medium saucepan and then reduce heat to low.
  2. 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 sautΓ© until softened, about 6 minutes. Stir in rice; heat for 1 minute. Add wine and stir until absorbed, about 30 seconds.
  3. 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.
  4. 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.

 

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35 Comments

  • Reply
    Stephanie @ henry happened
    April 19, 2012 at 8:21 am

    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! πŸ™‚ We had roasted asparagus the other night and it was delish!

    • Reply
      Kiersten
      April 19, 2012 at 12:55 pm

      LOVE roasted asparagus! Risotto is a hassle to make because it requires constant attention, but it’s so worth it.

  • Reply
    Adrienne @ How to Ice a Cake
    April 19, 2012 at 8:25 am

    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 πŸ˜€ This risotto sounds like a much more refined option

    • Reply
      Kiersten
      April 19, 2012 at 12:52 pm

      Ha! I think I could eat a whole bunch of roasted asparagus too. That is my favorite way to make it!

  • Reply
    Liz @ A Nut in a Nutshell
    April 19, 2012 at 10:28 am

    That looks absolutely and completely delicious!

    • Reply
      Kiersten
      April 19, 2012 at 12:50 pm

      Thank you–it was! πŸ™‚

  • Reply
    Jenn @therebelchick
    April 19, 2012 at 12:32 pm

    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

    • Reply
      Kiersten
      April 19, 2012 at 12:46 pm

      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!

  • Reply
    The Mrs @ Success Along the Weigh
    April 19, 2012 at 1:29 pm

    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.

    • Reply
      Kiersten
      April 20, 2012 at 1:06 pm

      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. πŸ˜‰

  • Reply
    Emily
    April 19, 2012 at 6:21 pm

    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!

    • Reply
      Kiersten
      April 20, 2012 at 1:05 pm

      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…

      • Reply
        Emily
        April 20, 2012 at 2:22 pm

        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.

        • Reply
          Kiersten
          April 21, 2012 at 8:34 am

          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.

  • Reply
    Mary Beth Elderton
    April 19, 2012 at 6:24 pm

    This sounds delicious! I love asparagus

    • Reply
      Kiersten
      April 20, 2012 at 1:04 pm

      Thank you! Asparagus is definitely one of the highlights of spring. πŸ™‚

  • Reply
    Genevieve
    April 19, 2012 at 8:04 pm

    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!

    • Reply
      Kiersten
      April 20, 2012 at 1:03 pm

      I think our asparagus season is nearing an end. It’s already getting hot here!

  • Reply
    [email protected] eco friendly homemaking
    April 19, 2012 at 8:26 pm

    Oh this looks so yummy!! I agree this combination sounds great.

    • Reply
      Kiersten
      April 20, 2012 at 1:01 pm

      Asparagus and lemon are always a good combination! πŸ™‚

  • Reply
    BusyWorkingMama
    April 19, 2012 at 8:53 pm

    YUM! We love asparagus – have not seen it in a risotto. I will definitely try it since it is in season!

    • Reply
      Kiersten
      April 20, 2012 at 1:00 pm

      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!

  • Reply
    Natalie
    April 19, 2012 at 10:26 pm

    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!

    • Reply
      Kiersten
      April 20, 2012 at 12:59 pm

      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!

  • Reply
    Brenda Williams
    April 20, 2012 at 11:18 am

    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.

    • Reply
      Kiersten
      April 20, 2012 at 12:56 pm

      I agree–I will eat anything with asparagus in it! πŸ™‚

  • Reply
    Shirley
    April 20, 2012 at 10:24 pm

    Very spring with the lemon and asparagus, and sounds so good!

    • Reply
      Kiersten
      April 21, 2012 at 8:18 am

      Yup, it’s perfect for spring! πŸ™‚

  • Reply
    RJ
    April 23, 2012 at 3:28 pm

    Once again, your photos are beautiful! I’ll have to try your recipe, it looks so yummy!

  • Reply
    Candace
    April 23, 2012 at 9:36 pm

    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!

    • Reply
      Kiersten
      April 24, 2012 at 8:16 am

      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. πŸ™‚

  • Reply
    Clara
    October 16, 2012 at 9:35 am

    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 voilΓ ! 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 πŸ™‚
    Here’s the result – http://25.media.tumblr.com/tumblr_mbzn1fNIma1qbgap4o1_500.jpg

    • Reply
      Kiersten
      October 16, 2012 at 12:26 pm

      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! πŸ™‚

  • Reply
    Liz
    June 3, 2018 at 5:50 pm

    Made this in an instant pot, using rice/risotto directions. Added about 3/4 cup wine, otherwise exactly as you directed. Came out perfect.

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