Creamy Lemon Asparagus Risotto with Parmesan

Creamy lemon asparagus risotto ingredients

• Asparagus: Choose asparagus that is firm and has bright or light green stalks, the asparagus tips should be tight and dark green or purple. If the stalk is bendy or the tips are mushy, it's past its prime. It can be thick or thin, if you're finding a lot of thicker asparagus spears at the market, they work well to make Oven Baked Prosciutto Wrapped Asparagus.
• Arborio rice: Arborio rice is most commonly used for risotto and widely available. But you can also use another short-grain rice called carnaroli.
• Lemon juice and zest: We'll use lemon in our risotto because it goes so well with asparagus! Both the lemon juice and the lemon zest will add tangy brightness and floral aromas. Always use citrus zest if you're using the juice!
• Parmesan cheese (and a rind): I always want you to use the real parmigiano reggiano cheese and to grate it yourself—pre-grated cheese can get dried out. And the secret ingredient is that parmesan rind! It will simmer in the liquid as the risotto cooks, imparting umami and creaminess.
• White wine: White wine is a traditional ingredient in risotto that adds a lovely aroma. Remember when cooking with wine, always choose one that you would drink. It doesn't have to be expensive, it just has to taste nice! If you don't want to cook with alcohol, just skip this step.
• Leeks: Leeks go so well in a risotto with asparagus because they are both spring vegetables. The flavor of leeks is mild, too, so it won't overpower the delicate asparagus, and will let the lemon shine.
• Unsalted butter: Butter will add to the creaminess of the risotto, melding with the parmesan cheese.
• Water or broth: I prefer to use water instead of broth or stock, so the flavors of the other ingredients shine through. For even more asparagus flavor, we're using the water from cooking the asparagus!
• Kosher salt and freshly ground black pepper: Wait until the end to add salt and pepper so the seasoning is just right.

*Ingredients with measurements are in the recipe card below.

Use a microplane grater to zest the lemon, then juice it, set both aside.

Cut the leek into very thin slices and set aside.

Step 3: Trim and cut the asparagus

If you're wondering how to trim asparagus, fear not, it's really easy. Hold onto each end of the asparagus and gently bend until it breaks. It will break exactly where it should! Discard the woody stems or save them to make vegetable stock.

Rinse the asparagus and cut into 1-inch pieces. I like to cut these on the bias (at an angle) because it's prettier, but you do you!

Step 4: Blanch the asparagus

Prepare a large bowl of ice water. Place a large sauce pan over medium high heat and bring the water (or broth if using) to a low boil. Drop the chopped asparagus into the water and cook just until it turns a bright green color.

Lift the asparagus out of the water with a spider or slotted spoon and transfer to the ice bath for about 30 seconds to stop the cooking. Transfer the asparagus to a kitchen towel to dry in one layer. Turn the heat down on the water, until it is just barely at a simmer, but not boiling.

Step 5: Sauté the leeks and toast the risotto rice

Place a large deep skillet, casserole pan, or Dutch oven over medium low heat. Add the butter and let it melt, then add the leeks and cook until they are soft and translucent, but not brown, about 6-8 minutes.

The pan shown was gifted to me by Lodge Cast Iron, and I love it so much! I use it for everything, it's perfect for making risotto.

Turn the heat up to medium, add the arborio rice and stir constantly for about 1 minute to toast it. Then add the white wine and stir until it is completely absorbed.

Step 6: Simmer that risotto!

With the pan over medium heat, add about 1 cup of the simmering water or stock to the rice along with the parmesan rind. Stir frequently, but not constantly, with a wooden spoon.

I like to stir about every 30 seconds or so to make sure nothing is sticking. The liquid should be bubbling at a medium simmer, not too high and not too low.

Once the liquid is mostly absorbed, add another cup and continue to cook and stir as directed. Repeat this process until the risotto rice is just barely al dente and you still have liquid in the pan.

Step 7: Add parmesan, lemon, and asparagus to finish the risotto!

Remove the pan from the heat, add the kosher salt and parmesan cheese and stir vigorously with a wooden spoon. The cheese will melt and the remaining liquid will get creamy!

Stir in the lemon juice and zest, then fold the asparagus into the risotto to warm it through. Taste for seasoning and adjust if necessary. Top with freshly ground black pepper and additional lemon zest if desired.