Recipes Main Dishes Rice Risotto Recipes Lemon Asparagus Risotto 4.8 (193) 147 Reviews 46 Photos This asparagus risotto is flavored with garlic, white wine, lemon, and Parmesan cheese. I like to serve this as a main dish under some steamed halibut or other white fish. Submitted by stefychefy Updated on January 31, 2024 Save Rate Print Share Close Add Photo 46 46 46 46 Prep Time: 9 mins Cook Time: 35 mins Total Time: 44 mins Servings: 4 Jump to Nutrition Facts Jump to recipe This lemon asparagus risotto recipe is bright, flavorful, and perfect for springtime. Asparagus Risotto Ingredients These are the ingredients you’ll need to make this lemon asparagus risotto recipe at home: Vegetables: You’ll need an onion, celery, and asparagus. Broth: Use store-bought or homemade chicken broth. Oil: Cook the onion and celery in oil until they’re tender. Seasonings: Season the asparagus risotto with salt, pepper, and fresh garlic. Rice: Arborio rice is perfect for making risotto. Wine: Opt for a dry white wine, such as Chardonnay or sauvignon blanc. Cheese: Parmesan cheese lends richness and creamy flavor. Lemon: You’ll need lemon juice and lemon zest for this flavorful risotto. How to Make Asparagus Risotto You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make asparagus risotto at home: Steam the asparagus and cut into pieces.Cook the onion and celery until tender, season, and add garlic and rice. Cook and stir until rice is lightly toasted.Add the liquids gradually according to the detailed recipe below. Stir in the asparagus.Remove from heat and mix in cheese, juice, and zest. Can You Cook the Asparagus In the Oven? If you’d like, you can cook the asparagus in the oven instead of steaming it on the stove. Preheat the oven to 350 degrees F (175 degrees C). Place asparagus on a baking sheet. Drizzle with 1 tablespoon of olive oil; season with salt and ground black pepper. Roast in the preheated oven until just tender, about 15 minutes. How to Store Asparagus Risotto Store your leftover risotto in an airtight container in the refrigerator for up to three days. Reheat it gently in the microwave or in the oven. Can You Freeze Asparagus Risotto? While you can freeze asparagus risotto for up to three months, we don’t recommend it. The texture will change during the freezing and thawing process, so it won’t be quite as good as when it was freshly made. Allrecipes Community Tips and Praise “This recipe is a keeper,” according to sdelyannis. “It paired nicely with a rack of lamb.” “Loved this,” says TO-Mum. “Creamy texture. Lemon makes a nice addition. I pan-seared a couple of scallops and served them on the side.” “This was fantastic and easy to make,” raves Momma Clo. “I used water and a little extra wine instead of the broth (didn't have any) and it was very good! Will surely make it again. Served with some lemon dill cod.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Directions Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside. Meanwhile, heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto. Heat olive oil in a large skillet over medium heat. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes. Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus. Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately. I Made It Print 310 home cooks made it! Nutrition Facts (per serving) 357 Calories 9g Fat 53g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 357 % Daily Value * Total Fat 9g 11% Saturated Fat 2g 11% Cholesterol 8mg 3% Sodium 355mg 15% Total Carbohydrate 53g 19% Dietary Fiber 3g 10% Total Sugars 4g Protein 11g 22% Vitamin C 10mg 11% Calcium 96mg 7% Iron 2mg 13% Potassium 255mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.