This creamy asparagus risotto is a hearty dish that highlights fresh asparagus and bright lemon flavors, creating a comforting meal that’s easy to whip up any day of the week.
This risotto recipe fixes common concerns of bland flavors and unappealing textures, making a creamy dish that highlights asparagus and lemon effectively.
I’ve had my fair share of risotto mishaps, from ending up with a sticky mess to dealing with bland flavors. It can be tricky to get that creamy texture without overcooking the rice, but this recipe is my go-to for overcoming those challenges. Trust me, it feels great to finally nail a dish that brings smiles at the dinner table!
This risotto takes about 35 minutes from start to finish and offers the ideal combination of creaminess and flavor, with delightful hints of lemon. With simple steps and fresh ingredients, you’ll create a delicious dinner everyone will appreciate.
If you’re interested in a lighter side dish, check out my broccolini frittata that pairs beautifully with this risotto!
Table of contents
Why You Will Love This Recipe
- Rich Texture , The creamy asparagus risotto achieves its luxurious consistency thanks to the Arborio rice, which releases starch as it cooks, creating that signature velvety feel.
- Fresh Asparagus Flavor , Featuring tender asparagus adds a distinct freshness that brightens every mouthful, making it an ideal dish for celebrating springtime produce.
- Make-Ahead Option , This risotto can be made in advance and warmed up, making it a convenient choice for busy weeknights or special occasions when you want some extra time for hors d’oeuvres.
- Bright Citrus Notes , The addition of lemon zest and juice brings a zesty brightness to the rice, enhancing the overall flavor and keeping it light and refreshing.
Creamy Asparagus Risotto
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop cooking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious creamy lemon and asparagus risotto that is perfect for a vegetarian meal.
Ingredients
- 1 pound (450 g) fresh asparagus, ends trimmed
- 4 tablespoons (56 g) butter
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons (approx. 4 g) lemon zest
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (15 g) baby spinach leaves
- 1/2 cup (80 g) finely chopped white onion
- 1 1/2 cups (285 g) Arborio rice
- 1/2 cup (120 ml) dry white wine (such as Pinot Grigio)
- 4 to 5 cups (960–1200 ml) low sodium chicken or vegetable broth
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- Salt and pepper, to taste
- Reserved asparagus tops (from the 2-inch trimmed tips)
- Fresh basil leaves
- Thin lemon threads
Instructions
- Step 1: Cut 2 inches off the top of each asparagus spear and reserve these tops for garnish. Chop the remaining asparagus stalks into smaller pieces for cooking.
- Step 2: Bring a pot of water to a boil. Blanch the chopped asparagus pieces in boiling water for 2 to 3 minutes until tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking and preserve the vibrant green color.
- Step 3: Using a slotted spoon, remove the blanched chopped asparagus and place in a blender. Add the baby spinach leaves, 1 tablespoon olive oil, and half of the lemon juice (1 tablespoon). Blend until smooth and creamy. Add half of the grated Parmesan cheese and pulse to combine. Set the asparagus pesto aside until needed.
- Step 4: In a heavy saucepan over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the finely chopped white onion and cook, stirring occasionally, until translucent and lightly golden, about 5 to 6 minutes.
- Step 5: Add the Arborio rice to the onions and stir to coat all the grains with the butter and oil mixture. Cook for 2 minutes, stirring continuously to prevent sticking and to begin releasing the rice’s starch for creaminess.
- Step 6: Pour in the 1/2 cup of dry white wine and stir continuously over medium heat until the wine is fully absorbed by the rice.
- Step 7: Begin adding the hot chicken or vegetable broth in 1/2 cup increments. Stir continuously and allow each addition to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is cooked through but still slightly firm to the bite (al dente).
- Step 8: Mix in the prepared asparagus pesto. Season with salt and pepper to taste. Add the remaining 1 tablespoon of lemon juice and the lemon zest. Cook for an additional 3 to 4 minutes, stirring often, to let the flavors meld. The risotto should be creamy and slightly firm.
- Step 9: Remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the rest of the grated Parmesan cheese until melted and well incorporated. This step enriches the texture further.
- Step 10: Spoon the risotto into individual bowls. Garnish with the reserved asparagus tops, fresh basil leaves, and delicate lemon threads for a bright, fresh appearance.
Notes
- Room Temperature: Store risotto in an airtight container, covered, for up to 2 days to prevent drying out.
- Refrigeration: Place risotto in an airtight container and refrigerate for up to 4 days. Reheat gently on stovetop or in the microwave.
- Freezing: Freeze risotto in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use extra virgin olive oil for sautéing to add fruity depth to the dish.
- Keep stirring the rice consistently during cooking to prevent sticking and to encourage starch release for a creamy texture.
- If the risotto becomes too dry at any point, add an additional 1/2 cup of broth gradually and stir to loosen.
- For undercooked rice, continue simmering and adding broth in 1/2 cup increments, stirring for an extra 5 minutes until desired texture is reached.
- If the risotto sticks to the pan, lower the heat slightly and stir continuously for about 5 minutes to prevent burning.
- To fix grainy texture, blend in 1 tablespoon of butter just before serving for extra creaminess.
- For best flavor and freshness, garnish with basil leaves and reserved asparagus tops shortly before serving to keep vibrant color and aroma.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Arborio rice: Look for high-quality Arborio rice as it releases starch while cooking, giving the risotto its classic creamy texture that you want to achieve.
- Vegetable broth: A homemade or low-sodium broth works best for a richer flavor without overwhelming the dish. Make sure it’s warm when adding to the rice.
- Asparagus: Choose firm, bright green asparagus with closed tips for the best flavor. Trim the woody ends before sautéing to keep it tender and enjoyable.
- Onion: Use a fresh yellow onion finely chopped to build a savory foundation for the risotto. This adds sweetness and depth, enhancing the overall flavor.
- Garlic: Fresh garlic, minced or finely chopped, adds a robust flavor. Avoid using pre-minced garlic as it doesn’t have the same vibrancy and can taste a bit harsh.
- Parmesan cheese: Grate good-quality Parmesan for a nutty flavor and creamy finish. Keep it fresh by grating it just before using; pre-grated cheese often lacks depth.
- Olive oil: Opt for extra virgin olive oil for a fruity flavor that elevates the dish. It’s used to sauté the onions and garlic, creating a rich base.
- White wine: A dry white wine, like Pinot Grigio, brightens the flavors and adds acidity. Choose one you’d enjoy drinking for the best outcome!
- Arborio rice: Look for high-quality Arborio rice as it releases starch while cooking, giving the risotto its classic creamy texture that you want to achieve.
- Vegetable broth: A homemade or low-sodium broth works best for a richer flavor without overwhelming the dish. Make sure it’s warm when adding to the rice.
- Asparagus: Choose firm, bright green asparagus with closed tips for the best flavor. Trim the woody ends before sautéing to keep it tender and enjoyable.
- Onion: Use a fresh yellow onion finely chopped to build a savory foundation for the risotto. This adds sweetness and depth, enhancing the overall flavor.
- Garlic: Fresh garlic, minced or finely chopped, adds a robust flavor. Avoid using pre-minced garlic as it doesn’t have the same vibrancy and can taste a bit harsh.
- Parmesan cheese: Grate good-quality Parmesan for a nutty flavor and creamy finish. Keep it fresh by grating it just before using; pre-grated cheese often lacks depth.
- Olive oil: Opt for extra virgin olive oil for a fruity flavor that elevates the dish. It’s used to sauté the onions and garlic, creating a rich base.
- White wine: A dry white wine, like Pinot Grigio, brightens the flavors and adds acidity. Choose one you’d enjoy drinking for the best outcome!
Recipe Tips
- If your risotto feels too dry, gradually add more chicken or vegetable broth, about 1/2 cup at a time, until you achieve the desired creaminess.
- For undercooked rice, continue simmering and adding broth in 1/2 cup increments, stirring frequently for an additional 5 minutes.
- If the risotto begins to stick to the bottom, lower the heat slightly and stir continuously to prevent burning, which usually takes about 5 minutes.
- For a grainy texture, blend in a bit more butter, about 1 tablespoon, right before serving for added creaminess and richness.
- When garnishing, use fresh basil leaves and reserved asparagus tops shortly before serving to maintain their vibrant color and fresh flavor.
Serving Suggestions
Serve creamy asparagus risotto with a simple arugula salad or grilled chicken for a fulfilling meal. Pair it with lemon roasted broccoli or garlic sautéed green beans to brighten the flavors.
Add to sautéed mushrooms or create creamy asparagus risotto cakes for a different texture. Use it in stuffed bell peppers or as a filling in savory crepes for more variety.
Top with a drizzle of lemon-infused olive oil or a sprinkle of fresh parsley. Consider a light balsamic reduction or additional lemon zest for a contrasting finish.
Recipe variations
- You can use 1 pound of fresh asparagus with trimmed ends for the main vegetable component in this creamy asparagus risotto recipe.
- Add 2 teaspoons of lemon zest and 1/2 cup of grated Parmesan cheese to enhance the flavor and creaminess of the risotto.
- Either low sodium chicken broth or vegetable broth can be used for the cooking liquid, adjusting quantity to 4 to 5 cups to maintain texture.
- If serving more than four, double the Arborio rice to 3 cups and increase broth proportionately, stirring continuously as in the base method.
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How to Store?
To keep your creamy asparagus risotto fresh and delicious, follow these storage tips:
Room Temperature: Place risotto in an airtight container. Keep on the counter up to 2 days, covered to prevent drying out.
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop or microwave.
Freezing: Transfer risotto to a freezer-safe container or bag. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
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