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Creamy Lemon Asparagus Risotto

creamy lemon asparagus risotto - featured image
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A creamy and comforting risotto featuring fresh lemon zest and tender asparagus, perfect for spring dinners and easy weeknight cooking.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 1 bunch (about 1 lb/450g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 cups (1 liter) vegetable or chicken broth, kept warm
  • 3 tablespoons (45g) unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine
  • 1 large lemon, zested and juiced
  • ¼ cup (60g) mascarpone cheese
  • ½ cup (50g) freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh herbs (parsley or basil), chopped, for garnish (optional)

Instructions

  1. Trim the woody ends off the asparagus and cut into 1-inch pieces. Set aside.
  2. Warm the broth in a saucepan over low heat, keeping it at a gentle simmer.
  3. In a large heavy-bottomed pan, heat olive oil and 1 tablespoon butter over medium heat. Add the chopped shallot and cook until translucent, about 2-3 minutes, stirring gently.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Stir in Arborio rice, coating each grain with the butter and oil mixture. Toast the rice for about 2 minutes until glossy but not browned.
  6. Pour in the white wine and stir constantly until mostly evaporated. If skipping wine, add a splash of broth instead.
  7. Add warm broth gradually, about ½ cup at a time, stirring gently and allowing each addition to absorb before adding the next. Continue for 18-20 minutes until rice is creamy and al dente.
  8. After about 10 minutes of cooking rice, stir in the asparagus pieces to cook until tender-crisp.
  9. Remove the pan from heat. Stir in remaining 3 tablespoons butter, mascarpone cheese, Parmesan cheese, lemon zest, and lemon juice until creamy and well combined.
  10. Season with salt and black pepper to taste. Garnish with fresh herbs if desired and serve immediately.

Notes

Keep broth warm to ensure even cooking. Add broth slowly and stir gently to release starch without mashing the rice. Adding mascarpone cheese at the end enhances creaminess. Fresh asparagus should be added midway to keep it tender-crisp. Risotto is best served fresh but can be reheated with a splash of broth.

Nutrition

Keywords: risotto, lemon, asparagus, creamy, spring dinner, easy recipe, Arborio rice, vegetarian, comfort food

Find it online: https://sofiaspice.com/creamy-lemon-asparagus-risotto-recipe-easy-perfect-spring-dinner/