This Creamy Asparagus Risotto is the best spring dinner! It's full of yummy bright flavours and topped with lemon zest and parmesan cheese.


Step 1 Heat a large pot of water with some salt over high heat until boiling. Add asparagus, cooking for 2 minutes then draining.

Step 2 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 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 Meanwhile, heat a medium-sized pot over medium-high heat and melt butter. Saute shallots and garlic for 3-4 minutes until softened.

Step 5 Add rice and toast for 2 minutes, stirring often. Add wine and cook until it is reduced by half, about 2 minutes.

Step 6 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 When broth is worked through, stir in pureed asparagus mixture, parmesan cheese, lemon juice and blanched asparagus pieces.

Step 8 Season with salt and pepper to taste, then serve garnished with lemon zest and parmesan cheese. Enjoy!

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.

Check out a couple of our other vegetarian recipes below!