Give it up, my sweet friend! You cannot resist the temptation of this recipe. I am absolutely, completely, and totally obsessed with this Creamy Lemon Asparagus Risotto. It’s the hug in a bowl we all need. If you’re a fan of rich, seafood-infused risottos, you absolutely must try this incredible Creamy Shrimp Scampi Risotto for a luxurious twist.
It’s bright, it’s comforting, and it’s pure magic. We’re talking about a dish that feels fancy but is totally doable on a Tuesday night. Let’s get into it!
Recipe Overview
- Cuisine: Italian
- Category: Vegetarian Dinner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Do You Love This Recipe Too?
My love for this dish started on a random, rainy Wednesday. I had a bunch of asparagus staring me down and a serious need for something cozy.
I threw this together, and the first bite? I swear I heard angels sing. The creamy rice, the pop of green, that zingy lemon… it was perfection. Now I make it every single spring. It’s my happy place in a pot.
My Shopping List for This Recipe
This is my favorite part of the week! I grab my reusable bag and head out for these stars of the show. Freshness is key here, especially for our green friends.
Let’s Get Your Ingredients Ready
Okay, team! Let’s line everything up. This makes the cooking process so smooth and fun. No last-minute fridge dashes!
- 1 ½ cups Arborio rice (this is non-negotiable for that perfect creaminess!)
- 1 lb fresh asparagus, tough ends snapped off
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (like a Pinot Grigio or Sauvignon Blanc)
- 5-6 cups low-sodium vegetable broth, kept warm
- ⅓ cup freshly grated Parmesan cheese, plus more for serving
- Zest and juice of 2 large lemons
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- ¼ cup chopped fresh parsley or chives for garnish
Bringing This Recipe to Life (Step-by-Step)
Here we go! This is where the magic happens. Put on some good music, pour yourself a little glass of that white wine, and let’s cook together. The technique of slowly adding broth is the same one used in a decadent shrimp scampi risotto to achieve that signature creamy texture.
- First, prep your asparagus. Cut the spears into 1-inch pieces, keeping the tips separate. We’ll add them later so they stay bright and crisp-tender.
- In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of butter and the olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for just 30 seconds until fragrant. Don’t let it brown! Now, toss in the Arborio rice. Stir it constantly for about 2 minutes until the edges of the grains look a little translucent. This toasts the rice and is a major flavor secret.
- Time for the wine! Pour it in and stir continuously until the liquid is completely absorbed. It smells amazing, right?
- Now, start adding the warm broth. Add about 1 cup at a time, stirring very frequently. Wait until most of the liquid is absorbed before adding the next cup. This is the arm workout part, but trust me, it’s worth it! This process takes about 15-20 minutes.
- When you’ve added about 4 cups of broth, stir in the asparagus pieces (not the tips yet!). Continue adding broth and stirring.
- After about 5 more minutes, add the asparagus tips. The rice should be al dente—creamy but with a slight bite to it. You may not need all the broth.
- Once the rice is perfect, take the pot off the heat. This is critical! Stir in the remaining 2 tablespoons of butter, the Parmesan cheese, lemon zest, and lemon juice. This final off-heat stir creates the most incredible, glossy creaminess. Season with plenty of black pepper and salt if needed.
- Let it rest for 2 minutes. Then, dish it up! Garnish with fresh herbs and more Parmesan. Come to Mama!
Fun Variations to Try Next Time
Got the basics down? Let’s play! This recipe is a fantastic canvas for your own ideas.
Try adding a cup of fresh peas or sautéed mushrooms with the asparagus. For a protein boost, stir in some cannellini beans or crispy chickpeas at the end. Love herbs? A big handful of fresh basil or dill would be incredible here.
Creamy Lemon Asparagus Risotto Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Creamy Lemon Asparagus Risotto Recipe!
Nutrition Information
How to Store, Freeze, and Reheat
Leftovers? They reheat like a dream! Let the risotto cool completely, then store it in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of broth or water to a saucepan with the risotto. Warm it over low heat, stirring often, until it’s hot and creamy again. I don’t recommend freezing risotto, as the rice texture can become a bit grainy.
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 68g
- Protein: 12g
- Fat: 14g
- Saturated Fat: 6g
- Fiber: 5g
- Sugar: 5g
A Quick Q&A on This Recipe
Can I make this risotto without wine?
Absolutely! Just swap it for an extra ½ cup of broth and a tiny splash of white wine vinegar or lemon juice for that needed acidity. It’ll still be delicious.
Why can’t I just use regular rice?
Arborio rice is the star here! Its high starch content is what creates that signature, luxurious creaminess without any actual cream. Other rices just won’t give you the same magical texture.
My risotto is too thick/al dente after adding all the broth. Help!
No panic! Risotto is very forgiving. Just heat up a bit more broth or even some water and stir it in until you reach your perfect consistency. It’s all about personal preference.
And there you have it! My ultimate springtime comfort food. This dish is a celebration on a plate—simple, vibrant, and packed with flavor. Once you’ve mastered this vegetarian version, explore another luxurious option like this Creamy Shrimp Scampi Risotto dish for your next dinner party.
I live for your kitchen stories. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
