Creamy Lemon Asparagus Risotto
Indulge in the luxurious flavors of this Creamy Lemon Asparagus Risotto, a perfect balance of vibrant springtime ingredients and decadent creaminess. Featuring tender Arborio rice cooked to velvety perfection in a rich vegetable broth, this dish is elevated with fresh asparagus, zesty lemon, and a touch of dry white wine for an irresistible depth of flavor. Grated Parmesan and a hint of butter add a luscious, cheesy finish, while a sprinkle of parsley provides the perfect fresh garnish. Ideal for a cozy weeknight dinner or an elegant dinner party, this 30-minute recipe is a restaurant-quality risotto made easy. Whether you're craving a vegetarian meal or looking for a new way to enjoy asparagus, this creamy creation is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 cups Vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot
- 2 cloves Garlic cloves
- 0.5 cups Dry white wine
- 1 pound Fresh asparagus
- 0.75 cups Grated Parmesan cheese
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Heat the vegetable broth in a medium saucepan over low heat to keep it warm.
Trim the tough ends off the asparagus and cut the spears into 1-inch pieces. Set aside.
Finely dice the shallot and mince the garlic cloves.
In a large skillet or heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced shallot and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Arborio rice to the pan and stir to coat in the oil and butter. Toast the rice for 2–3 minutes until lightly translucent around the edges.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable broth one ladleful at a time, stirring constantly. Allow each addition to be almost fully absorbed before adding the next. This process should take about 20–25 minutes.
About 10 minutes into cooking the risotto, stir in the asparagus pieces to allow them to cook along with the rice.
Once the rice is tender and creamy, stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and black pepper to taste.
Remove the risotto from the heat and let it sit for 2 minutes. Garnish with freshly chopped parsley before serving.
Serve immediately and enjoy your creamy lemon asparagus risotto!
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5589 mg | 243% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 32.4 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3850 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
