Spring Asparagus Risotto

Spring Asparagus Risotto is a creamy, seasonal dish that highlights the fresh flavors of asparagus, lemon, and Parmesan cheese. This comforting yet elegant risotto is perfect for showcasing spring produce in a satisfying, vegetarian-friendly meal.

Why You’ll Love This Recipe

• Celebrates the flavors of spring with fresh asparagus and lemon
• Creamy and rich without being heavy
• A comforting, hands-on dish with elegant results
• Ideal as a main course or a side for meat or seafood
• Naturally gluten-free and easy to adapt

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice
• Fresh asparagus, trimmed and chopped
• Onion or shallot, finely chopped
• Garlic (optional)
• White wine (optional)
• Vegetable or chicken broth, kept warm
• Parmesan cheese
• Butter or olive oil
• Lemon juice and zest
• Salt and pepper
• Optional: peas, fresh herbs (parsley, basil, chives)

directions

1. In a large pan, heat butter or olive oil over medium heat. Add onion and garlic; sauté until soft.
2. Stir in the Arborio rice and toast for 1–2 minutes until slightly translucent.
3. Pour in white wine, if using, and let it evaporate while stirring.
4. Gradually add warm broth, one ladle at a time, stirring often and allowing each addition to absorb before the next.
5. After about 15 minutes, stir in the chopped asparagus and peas (if using). Continue cooking and stirring until rice is tender and creamy, about 20–25 minutes total.
6. Turn off the heat and stir in Parmesan, lemon juice, and zest. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with herbs and more Parmesan if desired.

Servings and timing

• Servings: 4 as a main, 6 as a side
• Prep time: 10 minutes
• Cook time: 30–35 minutes
• Total time: 40–45 minutes

Variations

• Add peas or fava beans for extra spring freshness
• Swap in leeks for a subtler onion flavor
• Stir in goat cheese or mascarpone instead of Parmesan
• Blend part of the asparagus for a vibrant green risotto
• Top with grilled shrimp or chicken for added protein

storage/reheating

• Store in the fridge in an airtight container for up to 3 days
• Reheat gently on the stovetop with a splash of broth or water to restore creaminess
• Freezing is not recommended due to texture changes

FAQs

1. What kind of rice is best for risotto?

Arborio rice is ideal because of its high starch content that gives risotto its creamy texture.

2. Can I skip the wine?

Yes, simply start adding broth earlier; the flavor will still be delicious.

3. When should I add the asparagus?

Add it during the last 5–10 minutes of cooking so it stays crisp-tender.

4. Can I use frozen asparagus?

Yes, thaw and drain it before adding during the last few minutes of cooking.

5. Is this risotto vegetarian?

Yes, if made with vegetable broth and vegetarian Parmesan.

6. How do I keep it creamy when reheating?

Add a splash of broth and stir constantly over low heat until warmed through.

7. What other vegetables can I use?

Try zucchini, leeks, peas, or green beans for a spring mix.

8. Can I make it dairy-free?

Use olive oil instead of butter and omit cheese or use a vegan substitute.

9. How do I make this more filling?

Top with grilled chicken, shrimp, or a poached egg.

10. What herbs go well with this dish?

Parsley, basil, chives, dill, or mint add fresh flavor.

Conclusion

Spring Asparagus Risotto is a fresh and creamy dish that perfectly captures the essence of the season. With its combination of tender rice, vibrant asparagus, and bright lemon, it’s a versatile and elegant recipe that works as both a comforting dinner and a show-stopping side.

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