Lemon Asparagus Risotto Recipe

Name: Lemon Asparagus Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 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 garlic clove, 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

10 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 garlic clove, 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
Put a steamer into a pan, cover with water. Let water to a boil.
2
Add the asparagus, cook for five minutes till becoming tender. When asparagus is ready, cut into pieces and set aside.
3
Put the chicken broth in another pan and cook over medium heat;.
4
Grease a large skillet and put over medium heat. Continue cooking for about ten minutes till the vegetables become tender.
5
Season with black pepper and salt. Add garlic and rice. Stir about five more minutes till rice is toasted.
6
Fill white wine over the rice mixture, often stir, till all the liquid is dampened. Mix chicken broth into rice, allow the liquid to be absorbed fully before adding the rest. Stirring constantly for about twenty minutes. When the cooking process is finished add asparagus.
7
Turn off the heat and mix with Parmesan cheese and lime juice.
8
Serve when it is hot.

755

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 10 fresh asparagus spears, trimmed, 4 cups low sodium chicken broth, 2 tablespoons olive oil, 1 small onion, diced, and more.

Yes, Lemon Asparagus Risotto Recipe 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!