Lemon Asparagus Risotto

Lemon Asparagus Risotto

24 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  stefychefy

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  3. 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.
  4. 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.
  5. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

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Reviews (24)

Rate This Recipe


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.



Final result was good with a nice lemon flavor. This recipe is a bit tedious with the constant stirring while adding broth a ladleful at a time. The risotto was not quite soft and began sticking towards the end of cooking. This requires getting a lot of pans dirty for one dish. Taste of finish product good, but the work to get there for a simple side dish was a challenge.



Very nice - very simple. Only change - ( For us, your milage may vary ) More garlic, more wine, hold off 1/2 the celery until about the last 4 minutes, so it still has a little crunch and holds it's own.

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Amount Per Serving (4 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 53.4 g
  • 17%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 355 mg
  • 14%

Based on a 2,000 calorie diet



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Broccoli Risotto with Cream and Lemon


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Asparagus and Crab Risotto