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Creamy Lemon Asparagus Risotto with Parmesan

creamy lemon asparagus risotto - featured image
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A fresh and creamy risotto featuring bright lemon zest and tender asparagus, finished with Parmesan for a perfect springtime comfort meal.

Ingredients

Scale
  • 1 1/2 cups Arborio rice (300 g)
  • 1 bunch fresh asparagus (about 1 lb / 450 g), trimmed and cut into 1-inch pieces, tender tips reserved
  • 4 cups vegetable or chicken stock (1 liter), warmed
  • 2 tbsp extra virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (120 ml), optional
  • Zest of 1 medium lemon
  • 2 tbsp fresh lemon juice
  • 3/4 cup freshly grated Parmesan cheese (75 g)
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse and trim the woody ends off the asparagus, then cut into 1-inch pieces. Set aside the tender tips separately.
  2. Pour stock into a medium saucepan and keep it gently simmering over low heat.
  3. Heat olive oil over medium heat in a large sauté pan. Add finely chopped shallots and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in Arborio rice, coating each grain with oil and toasting lightly for 2-3 minutes until edges become translucent.
  5. Pour in the white wine and stir until mostly absorbed. If skipping wine, add a bit more stock instead.
  6. Ladle about 1/2 cup (120 ml) of warm stock into the rice. Stir gently but continuously until most of the liquid is absorbed. Repeat this step, adding stock little by little for about 18-20 minutes until rice is creamy and tender but still al dente.
  7. About 5 minutes before the end of cooking, stir in the asparagus pieces (except the tips) to cook tender-crisp.
  8. Remove the pan from heat. Stir in butter, lemon zest, lemon juice, reserved asparagus tips, and freshly grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
  9. Let the risotto rest for 1-2 minutes to thicken slightly. Serve warm, garnished with extra Parmesan or fresh herbs if desired.

Notes

Keep stock warm to ensure even cooking and creamy texture. Stir gently and continuously to release rice starch without breaking grains. Add asparagus late to keep it tender-crisp. Use fresh Parmesan for best melting and flavor. White wine is optional but recommended for acidity and depth. Avoid freezing leftovers as texture changes unfavorably.

Nutrition

Keywords: risotto, lemon, asparagus, Parmesan, spring recipe, creamy risotto, easy dinner, vegetarian, gluten-free

Find it online: https://avabowls.com/creamy-lemon-asparagus-risotto-with-parmesan-easy-homemade-recipe-for-spring-delight/