Best 8 Creamy Lemon Asparagus Risotto Recipes

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Do you have a craving for a dish that combines vibrant flavors, creamy textures, and a burst of freshness? Look no further than creamy lemon asparagus risotto. This delectable Italian dish is an orchestra of flavors, where the tangy zest of lemon, the sweetness of asparagus, and the richness of Parmesan cheese come together in perfect harmony. The creamy texture of the risotto, made with Arborio rice and infused with white wine, creates a luxurious canvas for the bright and herbaceous notes of asparagus and lemon. Prepare to embark on a culinary journey as we explore the best recipe for this luscious dish, ensuring a memorable and satisfying meal that will tantalize your taste buds.

Let's cook with our recipes!

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
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

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken 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.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 13

1 pound/500 g asparagus
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 liter/4 cups chicken stock
3 tablespoons butter
1 little onion, minced
1 shallot, minced, optional
1 cup/250 g risotto
1/2/125 dry white wine
Zest of 1 lemon
1/3 cup/40 g grated Parmesan

Steps:

  • For the asparagus: Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a saute pan. Add the stem pieces and cook 5 minutes. Add the garlic and then the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of fresh rosemary to the dish with the garlic and asparagus tips, then remove it at the end)
  • For the risotto: On a separate burner, in a pot, bring the chicken stock to a simmer. Heat 2 tablespoons of the butter in a saucepan and cook the onions and shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue one ladle at a time, until the rice is tender and creamy, about 30 minutes. To serve: Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest and half the cheese. Taste and adjust the seasoning. Spoon the risotto into bowls and scatter over the remaining cheese.

CREAMY ASPARAGUS RISOTTO



Creamy Asparagus Risotto image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 cups chicken or vegetable stock
1 1/2 tablespoons butter, plus 1 tablespoon, melted
2 shallots, minced
1 3/4 cups Arborio rice
1/2 cup white wine
2 tablespoons mascarpone cheese
2 tablespoons Parmigiano-Reggiano
8 ounces asparagus, tips trimmed and separated, stems cut into 1-inch sections
Sea salt
Ice water, for chilling
1/4 cup creme fraiche
1 tablespoon lemon juice
Fresh melissa (lemon balm), for serving
Fresh hyssop, sage or mint, for serving
Bear's garlic, for serving

Steps:

  • Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
  • Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
  • To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

CREAMY LEMON-DILL RISOTTO



Creamy Lemon-Dill Risotto image

Make and share this Creamy Lemon-Dill Risotto recipe from Food.com.

Provided by Calee

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 cups chicken broth
1 cup uncooked rice
1 garlic clove
1 tablespoon lemon zest
2 tablespoons dill
2 tablespoons butter

Steps:

  • Mix broth, rice and garlic in saucepan.
  • Bring to boil, cover and reduce heat.
  • Cook on low heat for 20-30 minutes until liquid is absorbed,.
  • Add lemon zest, dill and butter.

Nutrition Facts : Calories 252.7, Fat 6.9, SaturatedFat 4, Cholesterol 15.3, Sodium 518.2, Carbohydrate 39.8, Fiber 0.9, Sugar 0.5, Protein 6.4

ASPARAGUS-AND-LEMON RISOTTO



Asparagus-and-Lemon Risotto image

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 12

6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a medium saucepan.
  • Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  • Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
  • Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

LEMON RISOTTO WITH ASPARAGUS AND PEAS



Lemon Risotto with Asparagus and Peas image

If you would prefer a simple lemon risotto, omit the asparagus and peas.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
6 thin asparagus spears, trimmed and cut into 1-inch lengths
1 cup thawed frozen peas
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a boil in a medium saucepan; turn off heat.
  • Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
  • Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
  • Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
  • Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.

ASPARAGUS, ROASTED GARLIC AND LEMON RISOTTO



Asparagus, Roasted Garlic and Lemon Risotto image

A nice spring risotto dish. Wonderful mix of flavours. Be sure to use young asparagus. From Food and Drink Magazine Spring 1999.

Provided by Just Call Me Martha

Categories     One Dish Meal

Time 59m

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 1/2 cups arborio rice
3/4 cup sliced shiitake mushroom
4 teaspoons roasted garlic
1/2 cup dry white wine
5 -6 cups vegetable stock or 5 -6 cups chicken stock, heated
1/4 cup freshly grated parmesan cheese or 1/4 cup asiago cheese
2 teaspoons grated lemons, zest of
3/4 cup young tender asparagus, sliced in 1/2 inch pieces
1/4 cup finely chopped chives
salt
fresh ground pepper
chopped chives
shaved parmesan cheese

Steps:

  • Melt 3 Tbsp butter in saucepan over medium heat.
  • Add shallots and cook until soft, but not brown.
  • Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
  • Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed.
  • Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes.
  • When done, stir in remaining butter, cheese, lemon zest, asparagus and chives.
  • Season with salt and pepper.
  • Serve in warm bowls, sprinked with garnish.
  • (To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).

Nutrition Facts : Calories 304.7, Fat 9.2, SaturatedFat 5.7, Cholesterol 24, Sodium 71.3, Carbohydrate 45.7, Fiber 2.4, Sugar 1.4, Protein 6.1

ASPARAGUS RISOTTO



Asparagus Risotto image

An easy Asparagus Risotto recipe

Categories     Rice     Vegetable     Side     Asparagus     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)

Steps:

  • Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
  • Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

Tips for Making the Best Creamy Lemon Asparagus Risotto:

  • Use high-quality ingredients. This means using fresh asparagus, good-quality arborio rice, and a flavorful broth.
  • Don't overcook the rice. Arborio rice should be cooked until it is al dente, with a slight bite to it.
  • Add the lemon juice and zest at the end of cooking. This will help to preserve the bright flavor of the lemon.
  • Garnish with fresh herbs. Chopped parsley, basil, or chives add a pop of color and flavor to the dish.

Conclusion:

Creamy lemon asparagus risotto is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up fresh asparagus, and it is also a good source of vitamins and minerals. With its creamy texture, bright lemon flavor, and tender asparagus, this risotto is sure to be a hit with everyone at your table.

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