Lemon asparagus risotto

    1 hour

    The bright, fresh flavours of asparagus and lemon dominate this creamy rice dish. Try not to rush this rice, it's well worth waiting for! I like to serve this as a main dish under some steamed halibut or pan-fried scallops.

    35 people made this

    Serves: 4 

    • 20 fresh asparagus spears, trimmed
    • 1L low salt chicken stock
    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 1 celery stick, diced
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 clove garlic, minced
    • 225g arborio or risotto rice
    • 120ml dry white wine
    • 20g freshly grated Parmesan cheese
    • 2 tablespoons lemon juice
    • 1/2 teaspoon lemon zest

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add asparagus, cover and steam until tender, about 5 minutes. Cut asparagus into 2.5cm pieces; set aside.
    2. Heat chicken stock in a saucepan over medium heat; keep at a simmer while preparing risotto.
    3. Heat olive oil in a large pan 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.
    4. Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken stock 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.
    5. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.


    You can also roast asparagus by placing stalks, 1 tablespoon of olive oil, pinch of salt and pepper on a baking tray and roasting them in the oven at 180 C for 15 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (85)


    Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method of risotto! I had no problem with the rice getting soft or sticking either. I used arborio rice as called for and stirred to prevent sticking and the texture was PERFECT. I did not measure the amount of broth I added though, I just added until the rice was done. Perhaps the previous reviewer had their broth at too high of a head and it boiled down, therefor lessening the amount of broth available to cook the rice? One thing to note though: I didn't have a lemon on hand and instead used bottled lemon juice, skipping the zest. I highly recommend you do NOT do this and make sure you have a lemon available. I could taste that fresh lemon juice with zest would have a brighter, cleaner flavor. Lastly, I added salt and white pepper to taste when I added the steamed asparagus because I wanted to taste the rice once all the broth was added - since the broth has salt of its own in it.  -  09 Jan 2013  (Review from Allrecipes US | Canada)


    Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little lemon, but not too much, so I used the lemon juice but not the zest. This was perfect - no criticisms - I wouldn't change a thing.  -  26 May 2014  (Review from Allrecipes US | Canada)


    Do yourself a favor - don't change a thing the first time you make this recipe. Follow the instructions exactly, give it the time and attention it deserves, and you will have a winning dish. If you prefer bigger (or less) flavors, try it only AFTER you taste it as it's meant - great recipe as is!!  -  06 Mar 2013  (Review from Allrecipes US | Canada)