Lemon Asparagus Risotto

Slow Food at its Best

There’s something meditative about making risotto. Unlike other dinners that invite multitasking, risotto asks you to slow down and stay present. Stirring, watching, adjusting, it’s a quiet ritual that turns simple ingredients into something rich and comforting.

Whenever I make risotto, I set myself up first. Vegetables washed and sliced, stock warmed, herbs snipped, wine measured. Once I begin, I want to stay at the stove, wooden spoon in hand, coaxing out that perfect creaminess one ladle at a time.

Why You’ll Love This Lemon Asparagus Risotto

• Creamy and light, with a subtle citrus lift

• Comforting enough for a cozy evening in

• Elegant enough for a dinner party or holiday meal

• Adaptable to what’s in season or in your fridge

• Naturally vegetarian, easily made vegan

This version features bright asparagus and lemon zest, but it’s endlessly versatile. Try fresh peas, tender broccoli florets, or even thinly shaved Brussels sprouts. Just be sure to cook the vegetables briefly; they should stay vibrant and a bit crisp.

If you’ve never made risotto before, don’t be intimidated. It’s not difficult,  it just asks for a little time and your full attention. And that’s kind of the beauty of it. A simple act of care that yields something rich, satisfying, and worth every stir.

Lemon Asparagus Risotto

Eva Marie

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegetarian

Cuisine Italian

Servings 2 -4 servings

Ingredients

  

1x2x3x

• 1 cup Arborio rice
• 10 spears of asparagus
• 1 shallot chopped (about ¼ cup) or substitute onion
• 1 clove garlic minced (about 1 teaspoon)
• 2-3 cups vegetable broth heated to just under the boiling point
• 3/4 cup grated Pecorino or Parmesan cheese or a combo of both
• 2 tablespoons olive oil
• 1 tablespoon of fresh herbs- dill chives and parsley all work well
• Zest from 1 lemon
• 1 tablespoon butter optional
• 1/4 cup white wine optional

Instructions

 

• Cut off the top “flower” part and tough bottom ends of the asparagus spears.
• Save the tops and throw out the bottoms.
• Slice the middle sections of the spears into ¼ inch pieces. Set aside.
• Heat the oil in a large pan over medium heat.
• Toss the asparagus tops in the oil and sauté for a minute or two, remove with a slotted spoon and set aside.
• Add shallots (or onion) to the pan and cook, stirring occasionally, until softened, about 2 minutes.
• Add garlic and stir for a minute and then pour in all of the rice.
• Stir the mixture for a minute or two to coat the rice in oil and slightly toast it.
• Pour in about 1/2 cup of the broth and continue to stir.
• As the water is absorbed and the rice thickens, keep adding in the broth in 1/2 cup increments.
• About 20 minutes into the process, add the sliced asparagus, lemon zest, herbs, wine, butter and 1/2 cup cheese and continue to stir (add coconut milk here for vegan risotto)
• Taste a bit of the rice to check that it is firm but tender.
• Add additional water if necessary.
• Season generously with salt and pepper.
• The risotto should take about 30 minutes to cook.
• Serve with a drizzle of olive oil, a sprinkle of the remaining cheese and garnish with the asparagus tops.
• Makes 2 entree or 4 side servings.