Lemon Asparagus Risotto

lemon asparagus risotto

Risotto is one of my favorite weekend meals to make at home. It’s a frequent dinner in our house, especially in the fall and winter. There are so many delicious risotto ingredients during that time of the year! However, I do have one favorite spring risotto that is becoming my go-to: lemon asparagus risotto. A bright and fresh spring meal, this springtime risotto is a delicious and easy weekend dinner recipe.
lemon asparagus risotto recipe

Lemon Asparagus Risotto

I have shared a few risotto recipes here on A Blonde’s Moment, mostly when I first started blogging back in 2013. From Spinach and Goat Cheese Risotto (excuse the photography, this was one of my first posts!) to Roasted Beet Risotto one thing has remained true: risotto is a favorite in our house! One of the things I love most about making risotto is trying new ingredients to pair with the risotto each time. Lemon and asparagus have always been one of my favorite combinations. Whether served with pasta, risotto, or on it’s own, the lemon adds the perfect freshness to the asparagus, especially in the spring.
This combination was an easy choice for me. I have made this countless times for dinner and can’t believe I haven’t shared it here! Risotto does have the reputation for being labor intensive. Although, I have found that when you limit the ingredients, it isn’t too time consuming. Plus, the deliciousness of this risotto is totally worth all the stirring
Check out this Lemon Asparagus Risotto recipe below. Do you make risotto at home? I would love to hear what your favorite combinations are in the comments section below!
On a side note, today is Miss Ella’s 6th birthday! I cannot believe she is already 6 years old. It seems like just yesterday we brought her home. A full day of play is scheduled today for this birthday girl. And a few "pupcakes" (recipe coming to the blog soon!) will also be in her future. Happy Birthday, Ella! We love you so much!
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Print Recipe
Lemon Asparagus Risotto
Instructions
  1. Remove the tough ends from the asparagus. In a large saucepan, saute the asparagus in the lemon olive oil over medium heat for about 2 minutes. The asparagus will cook more once the Arborio rice and stock are added. Stir in the rice, mixing to combine completely. Pour about 1/2 cup of the chicken stock into the rice mixture and stir until completely absorbed. Continue to stir and add the stock, 1/2 cup at a time, just until the liquid is absorbed. Repeat this process until the rice is fully cooked, about 20 minutes. I used just about all of the chicken stock and tasted the rice at this point to check it’s "doneness". Once the rice is cooked, remove from the heat and add the juice of the lemon, stirring to combine. Add the butter and Parmesan cheese. Serve immediately with additional Parmesan cheese, if desired. Enjoy!