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To make creamy lemon risotto with asparagus, you need a few key ingredients. The main star is Arborio rice. This rice is starchy, which helps create a creamy texture. You will also need vegetable broth, fresh asparagus, onion, garlic, olive oil, butter, lemon, and Parmesan cheese.

Asparagus lemon risotto

Indulge in the vibrant flavors of creamy asparagus lemon risotto, a perfect dish for spring! This easy recipe combines starchy Arborio rice with fresh asparagus, garlic, and zesty lemon for a comforting meal that’s sure to impress. Learn how to achieve the perfect creamy texture and explore creative variations to suit every palate. Ready to elevate your dining experience? Click through for the full recipe and enjoy cooking this delightful dish!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup fresh asparagus, trimmed and cut into bite-sized pieces

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon unsalted butter

1 lemon (zest and juice)

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a medium saucepan, heat the vegetable broth over low heat to keep it warm.

    In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion turns translucent, about 3-4 minutes.

      Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted and coated with oil.

        Pour in 1 cup of the warm vegetable broth, stirring constantly until most of the liquid is absorbed.

          Gradually add the remaining broth, one cup at a time, stirring continually. Allow the liquid to be absorbed before adding the next cup. This should take around 18-20 minutes until the rice is creamy and al dente.

            In the last 5 minutes of cooking, add the asparagus to the risotto. Stir well to ensure the asparagus becomes tender.

              Once the risotto reaches your desired creaminess, remove it from heat. Add lemon zest, lemon juice, and Parmesan cheese. Stir until everything is well combined and the cheese is melted.

                Season the risotto with salt and pepper to taste.

                  Serve hot, garnished with fresh parsley for a burst of color.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4