This lemon asparagus risotto recipe is the perfect vegetarian spring meal! Parmesan cheese makes a light and creamy sauce, and it's ready in under an hour.

How about a lemon asparagus risotto recipe to welcome spring? It's simple fresh, and flavorful, and can be served as a main course or a side dish! We'll use a combo of citrus, leeks, and asparagus while their respective seasons are all colliding for peak flavor.
And don't be deterred, I promise you, risotto is easy to cook at home. Just prep all of your ingredients before you start cooking (we only need a few) and be prepared to stir (but less stirring than you think.)
We'll quickly cook the asparagus in the same liquid we're using to make the risotto to give this recipe the most asparagus flavor through and through!
Love risotto in the spring? Me too! Try my Pea Risotto recipe!
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Asparagus risotto recipe 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.
- Arborio rice: Arborio rice is most commonly used for risotto and widely available, I like Lundberg brand. 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 to add 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.
- Kosher salt and freshly ground black pepper: We'll wait until the end to add salt and pepper so the seasoning is just right.
How to make asparagus risotto
Step 1: Grate the parmesan, zest and juice the lemon
Grate the parmesan on the small holes of a box grater, cut off the rind, and set aside.
Use a microplane grater to zest the lemon, then juice it, set both aside.
Step 2: Slice the leeks
Use a good chef's knife to cut the root end and the dark green part off of the leek, then slice it in half longways. Run it under cold water, opening up the layers with your fingers to rinse all the dirt and sand from the inside.
Pro Tip
Leeks grow in very sandy soil. It's really important that you rinse them thoroughly before slicing to remove all the grit!
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.
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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.
Expert tips
- Trust the asparagus to break where it's supposed to: Don't worry about trying to find the exact right spot to break off the bottom woody part of the asparagus. Just grasp both ends and bend. TRUST the asparagus to break where it's supposed to. You might feel like you're breaking off too much, but you're not. I promise, you don't want to eat that bottom stem.
- A wooden spoon is best for risotto: There really is something about using a wooden spoon to stir risotto that seems to help release the starches in the rice to make it creamy.
- Don't overcook the asparagus: It's important to remove the asparagus from the simmering water immediately after it turns bright green. If you leave it in too long it will overcook, get mushy, and lose that beautiful color. Remember that we are going to add the asparagus back into the risotto at the end to warm it up and it will cook a little more at that time, so we don't need to do all the cooking in the beginning.
- Water is just fine for risotto: In most cases, I prefer to use water instead of stock or broth to cook risotto. I feel like chicken stock or vegetable broth both add flavors to the risotto that can cover up the delicate taste of the lemon and asparagus. And it saves money!
- Don't cook away all the liquid: Risotto should be saucy, not cooked until dry. Make sure you still have liquid in the pan when you take it off the heat.
- Add the final ingredients off the heat: Adding the cheese off the heat and stirring vigorously helps the cheese meld with the starches released from the rice to create an amazing, creamy sauce. This is called mantecatura in Italian.
What to serve with asparagus risotto
This lemon asparagus risotto recipe can be served as a main dish, or a side dish. Make it part of a holiday meal, or a spring vegetarian feast!
- Salad: If you're serving it as a main course, start with a salad! Keep it Italian and start with a tricolore salad, or keep it spring and try a strawberry arugula salad.
- Chicken, beef, or lamb: Try it as a side dish with one pan chicken thighs with mushrooms, alongside cast iron skillet steak, or to complement pan seared lamb chops.
How to store
Asparagus risotto is best when served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. You can reheat in the microwave, but the texture of the rice will become softer, and the sauciness will be gone.
FAQ
The short grain rice that is used to make risotto releases a lot of starches, and that is what really makes it creamy, even before you add cheese. The act of stirring risotto causes the grains of rice to rub together to release these starches.
Risotto is best when served immediately. Making it ahead can result in mushy rice because it will absorb too much of the liquid.
Yes, absolutely! Substitute the butter with olive oil, and replace the parmesan cheese with ¼ to ½ cup of nutritional yeast. (Just taste before you add the full amount so you don't overdo it.)
More asparagus recipes
- Asparagus Quiche will bring smiles to your holidays or any brunch occasion. And it's so pretty!
- Asparagus Pasta with Lemon only has 5 ingredients and it's ready in about 30 minutes.
- Try an Asparagus Tart with Puff Pastry when you want "spring, but keep it cheesy!" It's topped with Gruyère.
- Baked Asparagus with Parmesan is the ultimate easy weeknight side dish.
Asparagus risotto is a simple vegetarian meal for spring!
- You only need 8 ingredients!
- Ready in less than an hour.
- Leeks, lemon and asparagus are peak spring ingredients that love each other, and they shine in this risotto recipe!
- Serve it as a main course or a side dish.
- Use water instead of stock for maximum asparagus flavor.
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Recipe
Asparagus Risotto
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Equipment
- wide, deep skillet or dutch oven
Ingredients
- 1 bunch fresh asparagus
- 1 leek
- 3 tablespoon butter
- ¼ cup white wine
- 1½ cups arborio rice
- 7 cups water you may need a little more or a little less
- 1 cup grated parmesan cheese
- 1 parmesan rind optional
- 1½ teaspoon kosher salt
- 2 tablespoons lemon juice
- zest of one lemon
- freshly ground black pepper
Instructions
- Grate the parmesan on the small holes of a box grater, cut off the rind, and set aside. Use a microplane grater to zest the lemon, then juice it, set both aside.
- Cut the root end and the dark green part off of the leek, then slice it in half longways. Run it under cold water, opening up the layers with your fingers to rinse all the dirt and sand from the inside. Cut the leek into very thin slices and set aside.
- To trim the asparagus, hold onto each end 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!
- 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.
- Place a wide, deep skillet 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.
- 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.
- Add about 1 cup of the simmering water or stock to the rice along with the parmesan rind if using. 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. This should take 16-25 minutes.
- 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.
Notes
- Be sure to prep all of your ingredients and have them ready before you start cooking; This way, you never have to step away from the stove and can focus on stirring and making sure the risotto is absorbing water and the correct rate.
- Don't overcook the asparagus: It's important to remove the asparagus from the simmering water immediately after it turns bright green. If you leave it in too long it will overcook, get mushy, and lose that beautiful color. Remember that we are going to add the asparagus back into the risotto at the end to warm it up and it will cook more at that time, so we don't need to do all the cooking in the beginning.
- Water is just fine for risotto: In most cases, I prefer to use water instead of stock or broth to cook risotto. I feel like chicken stock or vegetable broth both add flavors to the risotto that can cover up the delicate taste of the lemon and asparagus. And it saves money!
- Don't cook away all the liquid: Risotto should be saucy, not cooked until dry. Make sure you still have liquid in the pan when you take it off the heat.
- Add the final ingredients off the heat: Adding the cheese off the heat and stirring vigorously helps the cheese meld with the starches released from the rice to create an amazing, creamy sauce. This is called mantecatura in Italian.
Linda
Directions are simple to follow.
It is delicious! Try it!
Debra
Hi Linda,
This makes me so happy to hear. That's my #1 goal: to make things easy to follow so they're easy for you to cook.
Thanks for trying my recipes,
Debra