Lemon Risotto with Asparagus
Prep time
Cook time
Total time
Serves: 4
  • 20 fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • 4 cups vegetable broth
  • 1 small onion, diced
  • ¼ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 cup arborio rice*
  • ½ cup dry white wine
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  1. Preheat over to 425°.
  2. In a medium bowl toss asparagus with 1 tablespoon olive oil and ¼ teaspoon pepper. Place on a foil lined baking sheet and roast10- 20 minutes or until tender, turning once in between.
  3. In the meantime, heat broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  4. Heat remaining olive oil and butter in a large skillet over medium heat. Cook and stir onion until tender, about 5 minutes. Season with black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  5. Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir hot broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  6. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
* Look for Arborio rice in the ethnic or rice and grain section of your supermarket.
Nutrition Information
Calories: 327 Fat: 13 g Saturated fat: 4 g Carbohydrates: 50 g Sodium: 654 mg Fiber: 6 g Protein: 10 g
Recipe by Breaking Down Nutrition at https://breakingdownnutrition.com/lemon-risotto-asparagus/