This Creamy Asparagus Risotto is the best spring dinner! It's full of yummy bright flavours and topped with lemon zest and parmesan cheese.
This comforting risotto pairs beautifully with chicken, seafood, and a crisp glass of white wine. It's so satisfying and super refreshing at the same time.
Why you'll love this recipe
- Perfect for spring: The zesty lemon and fresh asparagus keeps the dish light and vibrant.
- Ultra creamy & comforting: The rich texture and Parmesan cheese make every bite irresistible.
- Easier than you think: This recipe looks fancy but is simple to make with just a bit of stirring!
Ingredients and substitutions
- Chicken broth – vegetable broth would also be good.
- Asparagus – you could try using canned asparagus but it's not the same as fresh asparagus.
- Parsley – basil or chervil would be the next best thing to parsley.
- Lemon zest – you can also use lemon extract or lemon juice if you don’t have fresh lemon.
- Butter – swap out for a butter substitute of your choice like margarine or olive oil.
- Shallots – white onions or yellow onions would work too.
- Minced garlic – fresh minced garlic is best but jarred minced garlic can be used in a pinch.
- Arborio rice – unfortunately, there’s no substitute for arborio rice when you’re making risotto. You can try sushi rice but it won’t be the same.
- Dry white wine – you can also use more chicken or vegetable broth instead of wine.
- Parmesan cheese – nutritional yeast can be used for a dairy-free option.
- Lemon juice – freshly squeezed is preferred but you can use bottled lemon juice if it’s all you have.
How to make asparagus risotto
Step 1: Cook the asparagus.
Boil water and cook asparagus.
Step 2: Chill the asparagus.
Add half the asparagus to a bowl filled with ice water.
Step 3: Blend half the asparagus.
Blend the rest with the broth, parsley and lemon zest.
Step 4: Sauté the shallots and garlic.
Melt butter in a pot, and sauté shallots and garlic for 3-4 minutes until softened.
Step 5: Toast the rice.
Add rice and toast for 2 minutes, stirring often. Add wine and cook until it is reduced by half.
Step 6: Stir in the broth.
Add remaining broth, stirring the rice constantly until it starts to get nice and creamy.
Step 7: Add the remaining ingredients.
Stir in pureed asparagus mixture, parmesan cheese, lemon juice and blanched asparagus pieces.
Step 8: Serve and enjoy!
Season with salt and pepper to taste, then garnish with lemon zest and parmesan cheese. Enjoy!
Recipe variations
- Extra cheesy: Swap Parmesan for Pecorino Romano or Gruyère for a deeper flavour.
- Add protein: Stir in grilled chicken or shrimp for a heartier meal.
- More veggies: Add peas, spinach, or mushrooms to pack in even more nutrients.
Frequently asked questions
How do I prevent the asparagus from getting soggy?
The ice bath will stop the cooking process and lock in that crisp texture. Make sure to cook for a short time before transferring the asparagus to water!
How many calories are in this recipe?
This asparagus risotto recipe has 351 calories per serving. It’s a light and delicious recipe that’s not too heavy on the calories!
Is it possible to make risotto with alternative grains?
While Arborio rice is traditional, some recipes experiment with grains like barley or even create rice-less versions using finely chopped vegetables to mimic the texture of rice.
What to serve with this dish
Wondering what to serve with this asparagus risotto? The light and lemony dish will go well with just about anything, from fish to meat and even pasta. Here are some of my favourite things to serve on the side:
- Roasted veggies
- Baked salmon
- Side salad
- Pasta salad
- Roasted veggies
- Chicken breasts
How to store and reheat
Make-ahead: Prep and chop asparagus in advance. Warm the broth before cooking to speed up the process.
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm on the stovetop over low heat, adding a splash of broth to restore creaminess. Stir frequently.
Freeze & reheat from frozen: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat on the stove with extra broth.
More easy vegetarian recipes
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- My Vitamix is a must have for sauces, soups and purees.
- An immersion blender is a cheaper way to blend things up.
Creamy Asparagus Risotto
Ingredients
- 4 cups chicken or vegetable broth
- 1 lb asparagus chopped into 1 inch pieces
- 1/2 cup parsley
- 1 tsp lemon zest plus more for garnish
- 2 tbsp butter
- 2 shallots finely diced
- 2 cloves minced garlic
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese grated, plus more for garnish
- Salt & pepper, to taste
- 1 tbsp fresh squeezed lemon juice
Instructions
- Heat a large pot of water with some salt over high heat until boiling. Add asparagus, cooking for 2 minutes then draining.
- Divide asparagus in two. Add one half to a bowl filled with ice water, letting sit for a couple of minutes before draining and setting aside. The other half should be blended with 1/2 cup of the broth, parsley and lemon zest in a blender or food processor.
- Meanwhile, heat a medium-sized pot over medium-high heat and melt butter. Saute shallots and garlic for 3-4 minutes until softened.
- Add rice and toast for 2 minutes, stirring often. Add wine and cook until it is reduced by half, about 2 minutes.
- Add remaining 3 1/2 cups broth 1/2 cup at a time, stirring the rice constantly until it starts to get nice and creamy.
- When broth is worked through, stir in pureed asparagus mixture, parmesan cheese, lemon juice and blanched asparagus pieces. Season with salt and pepper to taste, then serve garnished with lemon zest and parmesan cheese. Enjoy!
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