A Fresh and Elegant Risotto Recipe

This lemon asparagus risotto is the perfect balance of creamy, savory, and fresh. Made with tender asparagus, Parmesan cheese, and a bright hint of lemon, this dish is both comforting and refreshing.

Many people think risotto is difficult to make, but it’s actually simple—you just need patience and consistent stirring. The result is a restaurant-quality dish that pairs beautifully with chicken, seafood, or stands alone as a satisfying vegetarian meal.

Why This Recipe Works:

Creamy and rich – Thanks to Arborio rice and Parmesan cheese
Fresh and light – Lemon and asparagus add a bright flavor
Great for entertaining – Elegant but easy to make
Versatile – Can be served as a main dish or a side

Lemon Asparagus Risotto

Ingredients

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup Arborio rice
1 clove garlic, minced
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Instructions

Steam the asparagus – Place a steamer insert into a saucepan with water just below the bottom of the steamer. Bring to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut into 1-inch pieces and set aside.

Heat the broth – In a separate saucepan, warm the chicken broth over medium heat. Keep it at a gentle simmer while preparing the risotto.
Sauté the vegetables – Heat olive oil in a large skillet over medium heat. Add onion and celery, then cook until softened, about 5 minutes. Season with salt and pepper.
Toast the rice – Stir in Arborio rice and garlic. Cook, stirring frequently, until the rice is lightly toasted, about 5 minutes.
Deglaze with wine – Pour in white wine and stir until it evaporates.
Add broth gradually – Stir in 1/3 of the hot chicken broth. Stir constantly until the liquid is absorbed. Repeat this process two more times, allowing the rice to absorb the broth before adding more. The entire process should take about 15 to 20 minutes. The rice should be creamy but still slightly firm.
Finish the dish – Stir in the steamed asparagus, then remove from heat. Mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.

Notes

Use warm broth – Adding cold broth slows down the cooking process and affects the texture.

Stir constantly – This releases the starches from the rice, creating the creamy consistency risotto is known for.

Adjust the lemon flavor – If you prefer a stronger citrus taste, add an extra teaspoon of lemon zest.

Make it vegetarian – Use vegetable broth instead of chicken broth.

Add protein – Grilled chicken, shrimp, or scallops pair perfectly with this dish.

FREQUENTLY ASKED QUESTIONS

Can I make risotto ahead of time?

Risotto is best enjoyed fresh, but you can refrigerate leftovers for up to 3 days. Reheat it gently on the stove with a splash of broth to restore the creamy texture.

Can I freeze risotto?

Freezing risotto is not recommended since it can become mushy when reheated.

What can I use instead of white wine?

You can substitute white wine with additional broth and a splash of lemon juice or white vinegar for acidity.

Do I have to use Arborio rice?

Yes, Arborio rice (or another short-grain variety like Carnaroli) is essential for achieving the creamy texture of risotto.

Conclusion

This lemon asparagus risotto is a simple yet elegant dish that works as a main course or a side. The combination of creamy Arborio rice, fresh asparagus, and bright lemon makes it perfect for any occasion.

If you try this recipe, leave a comment and let me know how it turned out. Enjoy!

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