Easy Lemon Asparagus Risotto

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A classic creamy risotto with asparagus, this lemon asparagus risotto is the perfect Spring main dish or side dish. Vegetarian with a possible vegan option, this risotto is so easy to make and is made in under an hour!

Overhead view of a bowl of risotto with asparagus.

Whether it's for Mother's Day, Easter, or just a weeknight dinner, this lemony asparagus risotto is perfect for any occasion. It's creamy, flavorful, and shockingly easy to make.

Risotto, a cozy and comforting dish, is always thought to be a labor intensive dish but this asparagus risotto will take you less than an hour from start to finish.

And it's incredible served with these sous vide lamb chops or sous vide chicken breast as a side dish, or serve it as a main dish with a side of pesto challah or air fryer garlic bread.

Jump to:

What is risotto?
Why this lemon asparagus risotto recipe works
More spring time asparagus recipes you'll love
The ingredients to make asparagus risotto
Recipe variations and substitutions
Step by step instructions
Expert tips for risotto with asparagus
Frequently asked questions
More risotto recipes
Recipe
💬 Comments

What is risotto?

Risotto is a northern Italian rice dish cooked with broth and wine until it reaches a creamy thick consistency. The rice used is not a regular rice but a special high-starch, short-grain rice called arborio rice that is able to absorb the broth without turning into mush. It is typically served al dente, meaning the rice is slightly firm to the bite.

A bowl of asparagus risotto garnished with herbs.

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Why this lemon asparagus risotto recipe works

This risotto with asparagus is so flavorful thanks to being cooked in vegetable broth. The arborio rice takes on the flavors from the broth and then when mixed with fresh asparagus and parmesan at the end, each bite is packed with flavor.
It pairs perfectly with so many things! Your creamy lemon risotto doesn't have to be a main dish, you can pair it with some sous vide scallops to keep things light and fresh or these sous vide shrimp to make a shrimp asparagus risotto!
It's surprisingly easy and from prepping, cooking, and cleaning, you'll be done in less than an hour.

More spring time asparagus recipes you'll love

The ingredients to make asparagus risotto

ingredients for lemon asparagus risotto on a white board with labels.

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

Arborio rice — Arborio is a key ingredients when making a traditional risotto. You cannot substitute arborio rice for any regular rice like jasmine or basmati, it does not yield the same type of creamy texture at the end.

Asparagus spears — When picking asparagus, you want to avoid any that seem limp. You want them to be firm, able to stand straight, and the spears at the top be tightly closed.

Pine nuts — A handful of toasted pine nuts on top of our creamy rich risotto adds an extra layer to texture to it. I love how it adds a nice bite to the risotto.

Recipe variations and substitutions

To make this recipe vegan, substitute the Parmesan cheese with vegan cheese.
Substitute additional broth for the wine if needed. You can also use sherry or brandy instead of white wine for a deeper flavor.
You can substitute this instant pot chicken bone broth for the vegetable broth.
If you have to substitute the arborio rice, use a short grain rice like bomba or carnaroli rice, or sushi rice as a last resort.
Stir in some fresh thyme, rosemary or any herbs you like to add a freshness.
For extra creamy risotto, stir in 1-2 tablespoons of unsalted butter at the end.
Stir in any blanched fresh vegetables like peas, green beans, corn, tomatoes and/or artichokes.
You can also mix in leftover roasted asparagus instead of using the blanched asparagus.

Step by step instructions

Step 1: Remove the fibrous part of the asparagus by cutting off the ends of the stems and peeling them if necessary, depending on their size.

Asparagus cut on a cutting board. — **Step 2**: Slice the asparagus into pieces about 1 inch long.

Asparagus being cooked in a pot. — **Step 3**: In a saucepan, bring 4 cups of water to a boil and cook the asparagus for 2 to 3 minutes.

Asparagus in ice water. — **Step 4**: Drain and set aside in a bowl of water and ice (this will stop the cooking process and the asparagus will keep a beautiful green color.)

Broth in a sauce pan. — **Step 5**: In a saucepan, heat the broth over medium heat until warmed. Remove from heat and keep the broth warm.

Onions being sautéed in a pan. — **Step 6**: In a large saucepan or Dutch oven, add the olive oil over medium heat and add the garlic and onions.

Deglazing a pan with white wine. — **Step 7**: Cook until the onion and garlic for 3 minutes, until they start to soften, add the lemon zest then deglaze with the white wine.

Arborio rice added to a pan of onions and garlic. — **Step 8**: Add the arborio rice and let the wine reduce until it’s almost gone.

Gradually adding broth into a pan of arborio rice. — **Step 9**: Then, gradually add a little of the warm broth to the rice, about 1 cup at a time while stirring continuously. Allow the rice to absorb the liquid between each addition.

Arborio rice in a pan with the wine reducing. — **Step 10**: Cook for 15 to 20 minutes. Keep adding the broth as the rice continues to absorb it.

Pan of cooked arborio rice with the asparagus, dill, and parmesan added in, to be mixed. — **Step 11**: Once the risotto is ready remove from the heat (most of the liquid absorbed and the rice should be al dente), add the asparagus and the grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if needed.

Garnish with fresh parsley, grated Parmesan cheese, fresh lemon juice and toasted pine nuts and serve as a main dish or as a side to some sous vide salmon or sweet chili shrimp.

The best part is leftovers can be used to make these risotto cakes!

How to toast pine nuts

Step 1: Over medium heat add the pine nuts in a saucepan and cook until they’re golden brown, about 3 minutes - watch them closely to make sure they don’t burn.

Expert tips for risotto with asparagus

Make sure to keep the broth warm while cooking the risotto to enable the best consistency and avoid slowing down the cooking process.
Scooping the broth in one ladle at a time allows you to control your risotto's texture. If you add all of the broth at once, the rice may not be able to absorb everything and ends up mushy.
Do not skip removing the ends of the asparagus. The woody ends are tough and are not pleasant to eat as it's super fibrous and chewy.
Be sure to keep an eye on the risotto and don't leave it on high heat. Stirring constantly on medium heat will help keep the asparagus risotto from burning.

Frequently asked questions

How do I store leftover risotto?

If you have leftover risotto, be sure to transfer it to an airtight container and store it in your fridge. It'll keep well for a couple of days but it's best to enjoy your asparagus risotto immediately.

How do I reheat leftover risotto?

While you can microwave risotto, I like to reheat my risotto on the stovetop. Simply add the cold asparagus risotto to a pan on the stove and add a splash of broth to it.

Stir on medium heat until the risotto has heated through. The extra broth will keep the risotto from drying out and keep it creamy.

Can you use any kind of rice to make risotto?

Arborio rice (or carnaroli rice also) is the only type of rice I recommend for making risotto. Other types of rice are less starchy and will not result in the same creamy texture that is essential for risotto.

Why does the broth need to be warm before adding to the risotto?

Adding warm broth ensures the dish stays warm enough to allow the rice to absorb the liquid without cooling down and heating up over and over. It also helps prevent from slowing down the cooking process by adding cold broth.

More risotto recipes

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