Lemon Risotto with Asparagus

Lemon Risotto with Asparagus


Lemon Risotto with Asparagus! A healthy weekend meal that’s spring on a plate: tender, yet crunchy, green vegetables over bright, creamy lemon rice.


lemon risotto



It’s softball season and life has been nuts! Luckily, my husband rocks and has been cooking some delicious dinners! This recipe is awesome, give it a try!!


lemon risotto2

Lemon Risotto with Asparagus

Ingredients click to print

3-4 cups asparagus (may use just the tips or half the stalk including tips)

2 large leeks (white and light green parts)

3 green onion (white parts)
2 clove of garlic
2 cups short-grain rice (risotto, if you want a less creamy risotto use a medium grain rice like Calrose)
3 Tbsp. butter
1 ½ Tbsp. olive oil
½ cup dry white wine (may use white cooking wine)
5 ½ cup vegetable or chicken stock
Zest of a large lemon
½ cup grated parmesan cheese

Lemon Risotto with Asparagus


This is Matthew filling in for Cassie, because softball season started, start by rinsing the vegetables and bringing a medium-sized pot of water to boil. Blanch the asparagus tips for about 2-3 minutes or until they turn a bright green, strain and transfer to a bowl filled with ice water to stop the cooking.

Bring the broth to a simmer, cover, and set aside on a low to medium heat. While the broth is simmering prepare the vegetables. Mince the clove of garlic and green onions, dice the leeks. Heat the olive oil and half of the butter on medium to high heat, then sauté the garlic, green onions, and the leeks until translucent and tender.


Add the rice to the sautéed vegetables, continuously stirring until the edge of the rice grain is translucent. Add the white wine and stir until absorbed, add the heated broth one cup at a time while stirring until absorbed by the rice, continue adding broth until you have ½ a cup left. Stir in the blanched vegetables and add the lemon zest, stir in the remaining broth.


Once the broth is almost absorbed add the parmesan cheese and the remaining butter, serve immediately. The risotto should be creamy and tender while the asparagus has a nice firm bite.


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20 thoughts on “Lemon Risotto with Asparagus”

  1. That looks and sounds so good! Actually more healthy too which is always a plus. Thanks for linking up with the #bestoftheblogopshere link party.

  2. I don't use asparagus as much as I should. This would be a great recipe for me to try. Thanks for linking up to Creative K Kid's Tasty Tuesdays Linky Party. I've pinned your post to the Tasty Tuesday's Pinterest board.

  3. I love making risotto. I love eating risotto and I love creamy, lemony risotto. Asparagus is a nice touch for spring.
    Thank you for sharing with See Ya in the Gumbo pot luck this week.

  4. There's nothing like lemon and asparagus together and this is just the perfect time of year for it! Your recipe looks delicious. Thank you for sharing it with the Hearth and Soul hop. Hope to see you again this week 🙂

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