Spring Asparagus and Lemon Risotto

Name: Spring Asparagus and Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1 tbsp Unsalted butter; 1 medium Yellow onion, finely chopped; 2 cloves Garlic, minced; 1.5 cups Arborio rice; 0.5 cup Vegetable broth, warm; 2 cups Asparagus, trimmed and cut into 1-inch pieces; 0.5 cup Grated Parmesan cheese, plus more for serving; 1 Lemon, zest and juice; Salt to taste; Black pepper to taste

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This delightful risotto brings the essence of spring to your plate. Arborio rice is slowly cooked to a perfect creamy consistency with vegetable broth, then brightened with crisp-tender asparagus and a generous squeeze of fresh lemon juice. A touch of Parmesan cheese adds a savory depth, making it a comforting yet refreshing meal. It's an ideal dish to showcase the season's bounty and enjoy a taste of Italian-American comfort.

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Prep Time15 min

Cook Time30 min

Servings4 servings

DifficultyMedium

Equipment

Large pot (Dutch oven)Wooden spoonCutting boardKnifeGrater

Instructions

1
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2
Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the rice grains become translucent. This 'toasting' step helps the rice cook evenly and maintain its texture.
3
Pour in 1/2 cup of the warm vegetable broth, stirring continuously until it's fully absorbed by the rice. Continue adding the remaining broth, 1/2 cup at a time, allowing each addition to be absorbed before adding the next. Stir frequently to develop the creamy texture. This process will take about 20-25 minutes.
4
When the risotto is about halfway cooked (after about 10-15 minutes), add the chopped asparagus. Continue adding broth and stirring until the rice is al dente (tender with a slight bite) and the asparagus is crisp-tender. You may not need all the broth, or you might need a little more.
5
Remove the pot from the heat. Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and black pepper to taste. Let the risotto rest for 2 minutes, covered, before serving.
6
Serve immediately, garnished with extra Parmesan cheese and a sprig of fresh parsley, if desired.

Nutrition

Calories480 kcal

Protein15g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use frozen asparagus?

Yes, you can use frozen asparagus. Add it directly to the risotto during step 4, without thawing, as it will cook quickly.

How do I ensure my risotto is creamy?

The key to creamy risotto is using Arborio rice, adding warm broth gradually, and stirring frequently. Constant stirring helps release the starch from the rice grains, creating that signature creamy texture.

Can I make this risotto ahead of time?

Risotto is best enjoyed immediately after cooking, as it can become gummy if it sits too long. If you must, you can cook it partially (until nearly al dente), then finish with more broth and fresh ingredients just before serving.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.