This Creamy Asparagus Risotto is the best spring dinner! It's full of yummy bright flavours and topped with lemon zest and parmesan cheese.
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.
- Salt & pepper – to taste.
- 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.
Heat a large pot of water with some salt over high heat until boiling. Add asparagus, cooking for 2 minutes then draining.
Step 2: Chill the asparagus.
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.
Step 3: Blend half the asparagus.
The other half should be blended with 1/2 cup of the broth, parsley and lemon zest in a blender or food processor.
Step 4: Sauté the shallots and garlic.
Meanwhile, heat a medium-sized pot over medium-high heat and melt butter. 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, about 2 minutes.
Step 6: Stir in the broth.
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.
Step 7: Add the remaining ingredients.
When broth is worked through, 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 serve garnished with lemon zest and parmesan cheese. Enjoy!
What goes well with asparagus risotto?
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
Frequently Asked Questions
While risotto is creamy like a pasta, it’s actually a rice dish! Mushroom asparagus risotto recipes are made with arborio rice and are thickened with wine and chicken or vegetable broth that’s slowly added to the rice and simmered until it’s thick and creamy.
This asparagus risotto recipe has 351 calories per serving. It’s a light and delicious recipe that’s not too heavy on the calories!
What makes a risotto a risotto is the method in which it’s made. The key to making risotto is to add the broth slowly to the rice mixture to make it nice and creamy.
Storing and reheating
Store any leftovers of this asparagus risotto in the fridge for up to 5 days in airtight glass containers or meal prep bowls. When you’re ready to enjoy, sprinkle some water or extra broth over top and microwave it for 1 to 2 minutes until warmed through. Garnish with some fresh parmesan and lemon zest and enjoy!
Freezing this recipe
You can freeze this asparagus risotto for up to 3 months in freezer-safe containers. Let it defrost in the fridge overnight then reheat as normal, or reheat right from frozen for 6 to 7 minutes. Don’t forget to sprinkle some water or extra broth over top before reheating to prevent the rice from drying out.
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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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