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This Asparagus Lemon Risotto is a summery version of one of our all-time favorite dishes – risotto! We’re always experimenting with our basic risotto recipe, swapping in different vegetables and flavors depending on the season.
This time around, we’ve added the classic pairing of asparagus and lemon – two ingredients that are delicious together on their own – and when combined in a risotto, the result is fresh and fantastic flavor!
One thing to point out as you make this recipe – please don’t overcook your asparagus! You really want the asparagus to be tender but not mushy! But don’t worry – just cook the asparagus ahead of time following our Perfect Asparagus recipe (it’s easy!), then stir the asparagus into the risotto right before serving.
This asparagus lemon risotto is hearty enough to be a meatless meal on its own – or it’s delicious served alongside some grilled chicken or fish. It’s my idea of summertime meal perfection!
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Asparagus Lemon Risotto
Leftover risotto may be reheated by adding in some additional stock and stirring to incorporate into the risotto.
Ingredients
- 1 bunch of asparagus, cooked following our Perfect Asparagus recipe
- 1 tablespoon unsalted butter
- 1 tablespoons extra virgin olive oil
- 1/2 cup diced onion
- 1 cup Arborio rice
- 1/2 cup dry white wine (we used a chardonnay)
- 3 1/2 cups vegetable stock
- 1/2 cup grated Parmesan
- Juice and zest from one large lemon
- Salt and pepper to taste
- Additional lemon zest, for garnish (optional)
Instructions
- Cook the asparagus following our Perfect Asparagus recipe. Once the asparagus is cooled and drained, cut into two-inch pieces. Set aside.
- In a medium, heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
- Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
- Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of vegetable stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer so the rice and stock cook together.) Add more stock ¼ cup at a time – adding more just as most but not all of the liquid is absorbed before adding in more stock.)
- Cook the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Turn the heat off when the liquid is mostly absorbed, but not completely and stir in the Parmesan cheese, asparagus and lemon juice and zest. Stir to combine and add salt and pepper to taste. Remove the pan from the heat and cover – let sit for 2-3 minutes before serving.
- Serve with additional lemon zest on the top if desired.
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It was delish! I added mushrooms also. A family hit!
Thanks Kerstin!
This is Sherry Fuller again. I was about to make this recipe (by now one of my favorites) when I discovered I had accidentally forgotten to buy the vegetable broth. I had already cooked the asparagus, cut it up, and measured all the other ingredients when I made this discovery. I did have have some chicken broth in my pantry, so I nervously decided to use that instead. It was still great. I will continue to use the vegetable broth, but I now know that chicken broth can be substituted if necessary!
Absolutely Sherry – chicken stock is fine to swap in for the vegetable stock. Thanks for sharing!
This is my second comment on this recipe. After making it the first time, I decided to try to find an easier recipe, so I tried a few more that could be made in the pressure cooker. None of them tasted as good as this one though, so I decided to come back to this one. When I did, I was delighted to find that someone had written in the comments how to adapt this recipe to the Instant Pot. I have a Ninja Foodi, but her method worked fine for it. I am so happy and grateful to have this very tasty recipe and not have to work so hard.
Thanks Sherry! (We’re glad you came back!) 🙂
This recipe is wonderful. The blanched asparagus is the perfect way to incorporate them, although one full bunch per one cup of rice was a bit too much for my wife’s taste (not mine though). Gonna try a little seafood protein to top it off next go around. Definitely a keeper.
Thanks Kyle!
The next time I make this I won’t use as much lemon juice. It was too lemony.
Thanks for your feedback Teresa.
This recipe was much more work than I expected, but I was amazed at how delicious it was. The asparagus I ordered turned out to be pencil thin, and I cut it into much smaller pieces than called for in the recipe, and I liked it that way. Again, it was wonderful, and my husband and son thought so too.
Thanks Sherry! Glad you enjoyed it!
We found all the juice from a large lemon to be too much. We loved the recipe though so next time will start with 2 TB. Can always add more as needed.
Also, I made it in my Instant Pot. For anyone else who wants to do that, saute the onions in butter and oil, add the rice and cook for a couple minutes till a few grains begin to toast, add the wine, continue sauting till it’s all absorbed. Add just 3 cups broth, seal and set IP for 6 minutes if broth is cold or 7 minutes if hot. As soon as it’s done, release the pressure, stir. If still soupy you can saute for a couple of minutes. Then follow rest of recipe.
This was so good, if a bit lemony – which I will adjust for next time. And there will definitely be a next time.
Thanks so much for taking the time to leave your feedback – and for the Instant Pot instructions!
Love risotto, and this is so summery!! Beautiful!
Thanks so much Nicole!
This risotto looks great! I love asparagus! Such a wonderful recipe, I’m definitely going to try it!
Thank you! I hope you enjoy it as much as we did!