Lemon Asparagus Risotto Recipe

Name: Lemon Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 fresh asparagus spears, trimmed; 4 cups low-sodium chicken broth; 2 tablespoons olive oil; 1 small onion, diced; 1 stalk celery, diced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 clove garlic, minced; 1 cup arborio rice; 1/2 cup dry white wine; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons lemon juice; 1/2 teaspoon lemon zest

Servings: persons

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
1/2 teaspoon lemon zest

1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
2
Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
3
Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
4
Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
5
Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 20 fresh asparagus spears, trimmed, 4 cups low-sodium chicken broth, 2 tablespoons olive oil, 1 small onion, diced, and more.

Yes, Lemon Asparagus Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Asparagus Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions