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Asparagus Risotto with Lemon, Herbs, and Parmesan Recipe

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4.2 from 3 reviews

This creamy asparagus risotto combines tender asparagus, fresh lemon, fragrant dill, and Parmesan cheese for a perfect springtime Italian-Mediterranean entrée. The risotto is cooked slowly by adding warm vegetable or chicken stock in intervals, creating a luscious texture with bright, fresh flavors.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Stock and Base

  • 6 cups low-sodium chicken stock or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, diced

Vegetables and Flavorings

  • 1 pound asparagus, cut on the bias into 1-inch pieces
  • 4 large garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 1 lemon, zested and juiced
  • 1/4 cup freshly chopped dill, plus more for garnish (or 1 ½ teaspoons dried dill)

Main Ingredients

  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Warm the Stock: Place a small pan over medium-low heat and add the stock. Heat just below simmering to keep it warm throughout cooking without boiling.
  2. Sauté the Asparagus: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and once shimmering, add the diced onion, asparagus, minced garlic, black pepper, and 1 teaspoon kosher salt. Sauté for 3 minutes, stirring occasionally. Stir in 2 tablespoons lemon juice and continue sautéing for 2 to 3 minutes until asparagus turns bright green. Remove from pan and set aside.
  3. Make the Risotto: In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the Arborio rice and stir for 30 seconds to 1 minute to toast lightly. Begin adding warm stock ¾ cup at a time, stirring continuously and allowing liquid to absorb before adding more. Reduce heat to medium. Add ½ teaspoon salt along with the second addition of stock. Continue adding stock in increments, stirring regularly until the rice is creamy and al dente, about 25 minutes. The final texture should be moist without clumpy wetness.
  4. Finish and Serve: Remove skillet from heat. Stir in the Parmesan cheese, folded asparagus, 2 tablespoons fresh dill, and lemon zest. Taste and adjust seasoning with salt and pepper if needed. Serve warm garnished with additional dill and lemon zest.

Notes

  • Use thick asparagus stalks? Add 1-2 extra minutes of cooking time during the sauté step.
  • Keep stock warm throughout to ensure consistent cooking temperature for risotto.
  • Stir the risotto continuously to develop its creamy texture and prevent sticking.
  • For vegetarian option, use vegetable stock.
  • Leftovers can be refrigerated and gently reheated with a splash of stock or water.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian/Mediterranean

Find it online: https://dishiary.com/asparagus-risotto-with-lemon-herbs-and-parmesan-recipe/