Go Back
–+ servings
spring risotto with lemon parmesan and aspargus

Lemon Parmesan Risotto with Asparagus

This Lemon Parmesan Risotto with Asparagus is a beautifully bright spring take on a classic dish. It's delicious served on its own or topped with seared salmon or shrimp.
4.93 from 51 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Lunch, Main Course, Side Dish
Cuisine Italian
Servings 5 servings

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!
Keyword Spring
Tried this recipe?Let us know how it was!