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Parmesan Lemon Asparagus Risotto — homemade Parmesan Lemon Asparagus Risotto recipe

Parmesan Lemon Asparagus Risotto

A creamy, refreshing risotto featuring tender asparagus, bright lemon, and savory Parmesan cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice 200g
  • 4 cups vegetable broth 950ml
  • 1 bunch asparagus 300g, trimmed and cut into 2-inch pieces
  • 1/2 cup Parmesan cheese 50g, grated
  • 1 lemon zested and juiced
  • 1 small onion 100g, finely chopped
  • 2 cloves garlic 10g, minced
  • 2 tbsp olive oil 30ml
  • 1/4 cup verjuice 60ml, used as a non-alcoholic alternative to white wine
  • 2 tbsp unsalted butter 30g
  • Salt and black pepper to taste

Equipment

  • Saucepan
  • Large pan

Method
 

Cooking Process
  1. Heat vegetable broth in a saucepan and keep warm over low heat.
  2. Heat olive oil in a large pan over medium heat and sauté the onion until translucent, about 5 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in Arborio rice, coating with oil, and toast for 2 minutes.
  5. Pour in verjuice and stir continuously until fully absorbed.
  6. Add warm broth one ladle at a time, stirring frequently until each addition is absorbed before adding more.
  7. Add asparagus pieces after 15 minutes of cooking and continue adding broth.
  8. Cook for 20-25 minutes total until the rice is creamy and al dente.
  9. Remove from heat and stir in butter, Parmesan cheese, lemon zest, and lemon juice.
  10. Season with salt and pepper to taste and serve immediately.

Notes

Ensure the vegetable broth is kept warm throughout the cooking process for the best creamy texture.