Asparagus and Lemon Risotto

Name: Asparagus and Lemon Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 litre vegetable or chicken stock (from stock cubes or powder is fine); 1 bunch asparagus approx. 12 spears (, trimmed and cut into 3); 1 Tbsp olive oil; 2 Tbsp butter; 1 onion (diced); 2 cloves garlic (finely diced); 250 g arborio or carnaroli rice; 125 ml dry white wine; zest of 1 lemon; 50 g Parmesan cheese (grated); juice of ½ a lemon; freshly ground black pepper; extra Parmesan; finely sliced lemon zest (optional)

Creamy, rich risotto with fresh in-season asparagus and bright zingy lemon. The perfect meal for two.

Jay Wadams
18th April 2024
4 Comments

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The ideal risotto for spring: Asparagus and Lemon Risotto. Bright, zesty lemon lifts nearly every dish it’s added to and it’s the perfect partner for fresh, new season asparagus.

I always make sure to eat as much asparagus as I can get my hands on as it’s so seasonal, arriving with a bang with the first warm days of spring and gone again before the heat of summer.

Table of Contents

Ingredients

Lemon and Asparagus in a risotto might sound unusual, but the combination of these two ingredients results in a warmly comforting risotto that is light and fresh and somehow just right.

The lemon lifts and enhances the asparagus and the salty Parmesan cheese rounds everything off. You’ll need the following ingredietns to make this risotto:

Asparagus: Fresh, new season asparagus is best for this risotto, so it’s brilliant in springtime.
Rice: You’ll need a suitable risotto rice for risotto, either arborio or carnaroli are the best varieties.
Stock / Broth: A good quality vegetable or chicken stock will give your risotto body and flavour. If you are really in a pinch, use powdered stock, but keep an eye on the saltiness of the dish.
Parmesan Cheese: Either true Parmigiana Reggiano cheese, or Grana Padano are suitable for risotto.
Lemon Zest: You need both the finely grated zest and the juice of a lemon. Be sure to get an organic lemon so that the skin hasn’t been treated.
White wine: I always have some inexpensive white wine for cooking with, I save the good stuff for drinking!
Olive oil and butter: add a glorious richness to the finished dish.
Onion and Garlic: Gently sautéed onion and garlic add a delicate sweetness and round out the flavours in this risotto.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Is risotto difficult to make?

Lots of people are put off making risotto because they’ve heard you have to slave over the pot, stirring frantically for hours or the whole thing will be ruined. This couldn’t be further from the truth.

Take it easy and your risotto will be delicious

Risotto is an incredibly relaxing dish to make, slowly simmered and stirred, and while it does require your attention, it’s not demanding.

Here’s the trick: If you prepare your ingredients before you start, it’s simply a matter of adding them to the pan at the right time and giving the pan a gentle stir now and then. There is no need to be chained to the stove.

It’S all about LA dolce vita! THink Italian!

You’re cooking Italian food here! Put on some cool Italian tunes and pour a nice glass of pinot grigio. I think that as the risotto gets a glass of wine, it’s only fair that the cook should get one too! Give it a try and see just how easy it is.

FREQUENTLY ASKED QUESTIONS

I can’t get arborio rice. Can I still make risotto?

While the purists would be horrified, nearly any rice will make a risotto of some style, the texture and timings will be different. Ideally, you want a short to medium grain rice as this will produce the most creamy risotto, so stick to arborio or carnaroli if possible.

Is this recipe suitable for vegetarians?

You’ll need to find a vegetarian Parmesan-style cheese as Parmesan contains meat product.

I’m scared of making risotto! Is it true I have to stir it constantly?

While risotto requires your attention and that you stay nearby, cooking it over a fairly gentle heat means you only really need to stir it every 30 seconds or so. Just keep an eye on it, don’t cook it over a raging heat and you’ll be fine.

Can I make a double batch?

Absolutely! I often do as it reheats wonderfully or you can use it to make Arancini or Italian rice balls (recipe coming soon!)

Love Risotto? Why not try my Artichoke and Speck Risotto, or how about a deliciously warming Roasted Butternut Squash Risotto?

Can You Reheat Risotto?

Yes! It is easy to reheat risotto and perfectly delicious. I use two different methods, on the stove top and in the oven.

Method 1 (Stovetop): Loosen the risotto with a few tablespoons of water and heat through, stirring occasionally over a low heat. This method produces a creamier risotto.

Method 2 (Oven): Transfer the risotto to an oven-proof dish, sprinkle over 2 tablespoons of water and cover tightly with foil. Bake in an oven at 180°C / 350°F / Gas 4 for 20-30 minutes until warmed through.