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    Lemon-Infused Asparagus Risotto

    clock-icon45 minutes
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    Pixicook editorial team

    A creamy risotto infused with the fresh flavors of lemon and asparagus, perfect for a springtime meal.

    Ingredients for Lemon-Infused Asparagus Risotto

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Asparagus, trimmed and cut into ¼-inch pieces

    0 lb

    Substitute chevron-down

    Lemon, zested and juiced

    each

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Small Onion, finely diced

    each

    Substitute chevron-down

    Risotto Rice

    cups

    Substitute chevron-down

    Chicken Stock, warm

    cups

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Parmesan Cheese, grated

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    How to Make Lemon-Infused Asparagus Risotto

    1. Prep Asparagus and Lemon

    Snap off the woody ends of the asparagus and cut the spears into ¼-inch pieces. Zest the lemon and squeeze out the juice, keeping both separate for later use.

    2. Cook Onion

    In a heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the finely diced onion and cook until it's soft and translucent, about 10 minutes.

    3. Prepare Chicken Broth

    While the onion is cooking, bring your chicken broth to a boil in a separate pot, then turn off the heat and keep it warm on the stove.

    4. Toast the Rice

    Once the onion is ready, stir in the risotto rice. Cook the rice, stirring constantly, until it becomes translucent around the edges, about 4 minutes.

    5. Add Lemon Zest and Wine

    Add the lemon zest to the rice, then pour in the white wine. Stir and cook until the wine has been fully absorbed by the rice.

    6. Add Chicken Broth and Asparagus

    Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Let each addition of broth be absorbed before adding the next. After about 12 minutes, when the rice is halfway cooked, stir in the asparagus pieces.

    7. Finish Cooking Risotto

    Continue adding broth and stirring until the rice is tender but still has a firm core, and the asparagus is cooked through, about another 8 to 10 minutes.

    8. Finish with Lemon Juice, Butter, and Parmesan

    Stir in the lemon juice, the remaining tablespoon of butter, and the grated Parmesan cheese. Stir vigorously to create a creamy texture. Taste and adjust the seasoning with salt and a bit more lemon juice if needed.

    9. Rest and Serve

    Let the risotto rest for 2 minutes before serving to allow the flavors to meld together. Enjoy your Lemon-Infused Asparagus Risotto with a sprinkle of extra Parmesan on top if desired.

    Variations

    Mushroom Risotto

    Swap out the asparagus for a variety of mushrooms, which will contribute a rich umami flavor. Sauté the mushrooms first to develop their flavor and then set aside to stir in towards the end of the cooking process.

    Saffron Risotto (Risotto alla Milanese)

    Infuse your broth with saffron and omit the lemon and asparagus. This will give you a deeply flavorful and aromatic risotto, often served with osso buco.

    Protein-Enhanced Risotto

    Add cooked chicken, shrimp, or pancetta for a heartier dish. These can be cooked separately and added toward the end of the cooking process to ensure they don't overcook.

    Protein Addition

    . Crispy Pancetta

    Seafood Risotto

    Omit the asparagus and lemon, and instead stir in cooked seafood such as scallops, mussels, or clams. Use a seafood stock as your liquid base and finish with fresh parsley and a squeeze of lemon juice.


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