This creamy Lemon Parmesan Risotto with asparagus is the ultimate spring comfort food, bright, fresh, and full of flavor. With tender arborio rice, zesty lemon and plenty of parmesan, it’s a restaurant-worthy dish you can easily make at home. A must-try for risotto lovers and seasonal veggie fans alike.
Risotto is one of my all-time favorite dishes to make and eat. While it takes a bit of time and attention, the process (especially with a glass of wine in hand) is incredibly calming and rewarding.
This Lemon Parmesan Risotto with Asparagus is creamy, comforting, and bursting with fresh spring flavor. The bright acidity of lemon pairs beautifully with tender roasted asparagus and rich, salty parmesan for a dish that feels both elegant and satisfying. It’s easy enough for a relaxed dinner at home but impressive enough to serve to guests. Whether you enjoy it on its own or top it with seared salmon, shrimp, or scallops, this risotto is sure to become a seasonal favorite.
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Why you'll love this recipe.
Bright, fresh flavor – The lemon adds a vibrant punch that balances the richness of the creamy risotto.
Rich and comforting – Parmesan cheese and arborio rice create a luscious, velvety texture in every bite.
Elegant yet easy – Feels fancy enough for date night or dinner parties but simple enough for a cozy night in.
Versatile main or side – Serve it on its own or top with seared salmon, shrimp, scallops, or a poached egg.
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Equipment
- Dutch oven or heavy bottom pot: I love using my Le Creuset Dutch Oven to cook the risotto in.
- Large pot: to heat broth in
- Cheese grater: I love this Oxo box grater.
Ingredients
- Broth or stock: The quality of your stock or both definitely makes a difference in the overall flavor or the dish. If possible, I recommend using homemade chicken or vegetable broth, which you can make in the slow cooker overnight. However, store bought broth or stock will also work. You can also use bouillon cubes or Better than Bouillon stock base.
- Butter: Salted or unsalted will work.
- Shallots or Onion
- Garlic
- Lemon: You'll use the zest and juice.
- Arborio rice: I recommend Rice Select Arborio Rice.
- Parmesan cheese: I highly recommend grating your own parmesan, rather than buying it pre-shredded. It will result in a much better texture and flavor.
- Salt and black pepper
- Fresh herbs (optional): I like garnishing this dish with some fresh parsley or thyme.
Lemon Risotto FAQs
The rice is essentially cooked in the broth so you need it to be hot before adding to keep the temperature of the dish warm enough. If you add cold broth to the rice it will bring the temperature down and significantly slow down the cooking process as well as impact the overall texture of this dish.
Arborio rice is best for risotto because of its high starch content, which gives the dish its signature creaminess. If you don’t have it, you can substitute with carnaroli or vialone nano. Regular long-grain rice won't give the same texture.
I can be. While rice does not contain any gluten, products that do contain gluten can often be added into packaged rice.
To make this recipe gluten free you'll want to be sure to purchase both gluten free arborio rice and gluten free broth if you're not making your own.
This can come down to personal preference but generally you want the rice to be cooked until it is tender, but not mushy, with a bit of a bite.
I personally prefer risotto that isn't overly dry (though some do). Ideally when you serve it there should be a slight ring of thick liquid that surrounds the rice.
Risotto is a dish that is best eaten fresh. So I do not recommend making it ahead of time.
It’s not ideal as freezing can affect the texture but if needed, freeze in a tightly sealed container for up to one month. Reheat gently on the stove with broth to restore creaminess.
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Made this Lemon Parmesan Risotto with Asparagus recipe? Let me know what you think in the comments!
Recipe
Lemon Parmesan Risotto with Asparagus
Equipment
- Dutch oven or heavy bottomed pot with a lid for the risotto
- Large pot for warming the broth
- Cheese grater
Ingredients
- 6-8 cups broth or stock You can use store bought or homemade. Chicken or vegetable will work.
- 1 lb asparagus
- 1 teaspoon olive oil
- 2 tablespoon butter
- 2 shallots, minced Can substitute with 1 small white onion
- 4 cloves of garlic, minced
- 2 cups Arborio rice
- 1 lemon, zest and juice divided
- 1 cup white wine Choose a wine you would want to drink.
- 1 cup parmesan cheese, grated
- fresh parsley optional, for garnish
- shaved parmesan optional, for garnish
- salt and black pepper
Instructions
- Pour broth (or stock) into a large pot. Heat on the stove on medium heat until hot and simmering. Then turn the heat down to low to keep warm while the risotto is cooking.
- Preheat the oven to 400 degrees F. Wash the asparagus, then break off the woody ends. Place on a baking sheet and drizzle with a little olive oil. Season with a pinch of salt and pepper and about ½ teaspoon of lemon zest. Toss to coat then bake at 400 degrees F for 10-15 minutes until bright green and tender crisp. *Note: The time it takes to cook is dependent on the thickness of the asparagus. Begin checking for doneness around the 8 minute mark to prevent soggy asparagus.* Remove from the oven and chop into 1 to 2 inch pieces. Then set aside.
- While the asparagus is roasting begin making the risotto. Melt 2 tablespoon of butter in a Dutch oven over medium heat. Then add in minced shallots and garlic. Cook on medium heat for about 3-5 minutes until softened and fragrant. Season with a pinch of salt and pepper and the zest of 1 lemon. Then add 2 cups of Arborio rice. Stir to combine and cook over medium high heat for about 2 minutes. Pour in the white wine and cook over medium high heat for a couple of minute, stirring continuously, until most of the wine has been absorbed. Then turn the heat down to medium and ladle in ½ cup of the hot broth, stirring until it has been mostly absorbed. Continue adding broth, about a half to 1 cup at a time stirring after each addition. When the rice is tender and most of the broth has been absorbed remove the pot from the heat and stir in the grated Parmesan cheese. Then add in a couple of tablespoon of lemon juice and a pinch of salt and pepper. Then mix in the roasted asparagus pieces to warm through. At this point you'll want to taste the risotto and you can add additional lemon juice and salt and pepper according to your personal preference.
- Ladle the hot risotto into dishes and top with some fresh parsley, shaved parmesan and a scrunch of black pepper (if desired). Serve hot and enjoy!
Had some Arborio rice and asparagus so wanted to try this recipe! Turned out really good! Substituted white onion for shallots and some vegan bouillon cubes for chicken stock. Trying to be as plant-based as possible . Also didn’t have lemon but all good! Turned out great!!! Will make again!
The lemon really makes the whole dish pop. Never would have thought to combine all these flavors!
This is such a fantastic risotto and it was so simple to make! Perfect ingredients as we love to cook seasonally. Thank you!
Creamy & delicious parm risotto! I loved it with the asparagus!!!
Love this recipe, and I love rice so I'm adding this to my recipe lists now. thank you
I just love risotto. This recipe was perfect for the spring weather we are finally having. The fresh lemon and asparagus flavors tasted great together!
I loved making this Risotto. The flavors were perfectly balanced. The lemon flavor combined so well with the richness of the parmesan. It was perfect to use up my asparagus. It's surprisingly easy to make and tastes like a restaurant risotto. Impressive spring dinner!!
This risotto was so good! Definitely going to make it again.
I love risotto and this was such a delicious recipe. Loved the added asparagus and my little one did too!
Wow! Such an amazing Spring bowl of yum. When asparagus season comes around I'm eating it on repeat until it's gone. This is one of our favourite ways to enjoy it, the flavours are so bright and delicious.
Loved this. I made it vegan using vegan butter and vegan Parmesan that I make myself and just happened to have some left over so was perfect in this.
Enjoyed by both of us, question 1lb of asparagus is before you trim it as i used 1lb in the recipe and was too much still absolutely delish, served with shrimp on top.
Hi David - Shrimp on top sounds amazing! So glad y'all enjoyed the recipe!