Zesty Lemon Asparagus Risotto

This vibrant lemon asparagus risotto is bursting with fresh flavors, making it an ideal dish to enjoy during the spring season.

Ingredients for Asparagus Risotto

Here are the ingredients you’ll need to prepare this delicious lemon asparagus risotto from the comfort of your 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 Prepare Asparagus Risotto

Below you'll find the complete, step-by-step instructions, but here's a quick preview of what to expect when making asparagus risotto at home:

1. Steam the asparagus and chop it into bite-sized pieces.
2. Sauté the onion and celery until soft, season, then add garlic and rice.
3. Cook and stir until the rice is lightly golden.
4. Gradually add the liquids as outlined in the detailed recipe below.
5. Stir in the asparagus.
6. Remove from heat and mix in cheese, lemon juice, and zest.

Can You Roast the Asparagus in the Oven?

Alternatively, you can roast the asparagus in the oven instead of steaming it. Preheat the oven to 350°F (175°C), arrange the asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 15 minutes, or until tender.

How to Store Your Asparagus Risotto

Keep any leftover risotto in an airtight container in the fridge for up to three days. Reheat it gently in the microwave or oven to enjoy again.

Is Freezing Asparagus Risotto Possible?

You can freeze asparagus risotto for up to three months, but it's not ideal. Freezing and thawing can alter the texture, so it won’t taste as fresh as when originally made.

Tips and Compliments from the Dinogo Community

"This recipe is a winner," says sdelyannis. "It complemented a rack of lamb perfectly."

"I loved this dish," shares TO-Mum. "The creamy texture and the lemon were a great touch. I added a few pan-seared scallops on the side for extra flavor."

"This was amazing and so simple to prepare," enthuses Momma Clo. "I swapped the broth for water and a bit more wine (since I didn’t have any broth), and it turned out great! Definitely making this again. I served it with lemon dill cod."

Editorial input by Corey Williams

Ingredients

• 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

Instructions

Nutritional Information (per serving)