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Lemon Parmesan Risotto with Asparagus Recipe

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4.1 from 14 reviews

A creamy and tangy Lemon Parmesan Risotto that combines the rich flavors of parmesan cheese with the bright zestiness of lemon. This comforting Italian classic is enhanced with tender asparagus and aromatic shallots, perfect for a quick yet elegant meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 4 cups chicken broth (divided)
  • 3 tablespoons butter (divided)
  • 4 shallots (finely chopped)
  • 4 cloves garlic (pressed)
  • 1 cup arborio rice
  • 2 tablespoons lemon juice
  • ½ pound thin asparagus (optional), ends trimmed off, and stalks cut into about 1½-inch pieces
  • ⅓ cup freshly grated parmesan cheese
  • Salt and freshly cracked black pepper (to taste)

For Garnish

  • Chopped fresh parsley
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Warm the broth: Heat the chicken broth in a small saucepan until it’s warm but not boiling, bringing it to a slow simmer to prepare for gradually cooking the rice.
  2. Sauté the aromatics: In a 4-quart saucepan over medium heat, melt 2 tablespoons of butter. Add the finely chopped shallots and cook for 1-2 minutes until translucent. Stir in the pressed garlic and cook for an additional 20 seconds to release fragrance.
  3. Add the rice: Stir in the arborio rice, cooking for 2 minutes while stirring constantly to coat the grains with butter and lightly toast them. Mix in the lemon juice for a bright, citrus flavor.
  4. Add the broth gradually: Pour ½ cup of the warm chicken broth into the rice mixture, stirring continuously until the liquid nearly absorbs. Continue adding broth ½ cup at a time, stirring thoroughly after each addition and waiting until the liquid is mostly absorbed before adding more.
  5. Incorporate asparagus: When adding the last ½ cup of broth, mix in the asparagus pieces, then stir in the final ½ cup of broth. Cook for 2 more minutes until the asparagus is tender and the rice achieves a creamy, porridge-like consistency, about 20 to 25 minutes total cooking.
  6. Add cheese and butter: Remove the pan from heat and gently stir in the grated parmesan cheese along with the remaining 1 tablespoon of butter to enrich the risotto’s texture and flavor.
  7. Finish and serve: Taste and adjust seasoning with salt and more lemon juice if desired. Garnish with freshly cracked black pepper, chopped parsley, and optional lemon zest. Serve immediately for best texture and flavor.

Notes

  • The asparagus is optional, but adds a lovely fresh flavor and texture contrast.
  • Stirring constantly and adding broth gradually are key to achieving the creamy risotto texture.
  • Use freshly grated parmesan cheese for the best taste and melting quality.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Risotto is best served fresh to enjoy its creamy consistency.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Fat

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