Creamy Asparagus Risotto

5 from 1 vote

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

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 351kcal

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!

Make this risotto without the wine by adding in some extra broth instead.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.

Freeze this risotto for up to 3 months. Let it defrost in the fridge then reheat as normal, or reheat from frozen for 6-7 minutes.