Asparagus Lemon Risotto is a bright, creamy celebration of spring, drawing on the flavors found in regional recipes that highlight fresh, seasonal produce. Tender asparagus and zesty lemon elevate classic risotto rice to new heights. Slowly simmered with stock, the rice becomes rich and velvety. Finished with Parmesan and parsley, each mouthful is pure bliss. While it requires frequent stirring, making this risotto is simpler than it seems. If you are wondering how to make asparagus risotto, this recipe delivers a restaurant-worthy dish to savour at home.
Snap off the woody ends of the asparagus stalks. Cut the asparagus spears into 2 cm pieces, keeping the tips separate. Set aside.
Description - Step 2
Sauté shallot and rice
Heat the olive oil in a large pot over medium heat. Add the chopped shallot and sauté until soft and translucent, about 3 minutes. Add the rice and cook, stirring constantly, until the grains are translucent around the edges, about 2 minutes.
Description - Step 3
Add stock gradually
Begin adding the warm stock, a ladleful at a time, stirring often and allowing each ladleful to be absorbed before adding more. Continue until the rice is tender and creamy, about 20 minutes. You may not need all the stock.
Description - Step 4
Stir in asparagus
When the rice is almost done, stir in the asparagus stalk pieces. Cook for 2 minutes, then add the asparagus tips. Continue cooking until the asparagus is tender-crisp and bright green, about 3 more minutes.
Description - Step 5
Add lemon and cheese
Remove the pot from the heat. Stir in the lemon zest, lemon juice, butter, Parmesan, salt, and pepper. Taste and adjust seasoning if needed.
Description - Step 6
Garnish and serve
Sprinkle with chopped parsley. Serve the risotto immediately in warm bowls, passing extra Parmesan at the table. Enjoy your Lemon Asparagus Risotto!
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Italian
Intermediate
Main Course
