Lemon Asparagus Risotto

This lemon asparagus risotto recipe was originally published April 27, 2009. It has been updated from the archives to include new photos, additional information, and FAQs.

Making this Recipe for Asparagus Risotto

With asparagus season in full swing and prices at their lowest, I decided that an asparagus risotto with lemon would make the perfect Sunday dinner. This meal is vibrant and colorful, featuring spring vegetables like leeks, peas, and asparagus.

I love how all the bright green vegetables pop against the creamy risotto base. You can absolutely serve this as a side, but we usually enjoy it as a meal on its own. It’s hearty, flavorful, and full of fresh, seasonal ingredients.

Years ago, I actually planted asparagus in my backyard garden. Asparagus takes a while to get going, so you don’t usually see much of a harvest until a few years in. By the time ours really started producing, we moved.

Now I garden in pots instead of raised beds, so asparagus isn’t on the menu from my own garden anymore. But it’s still one of my favorite spring vegetables to cook with each year.

If you’re cooking seasonally, asparagus typically peaks between February and June. You’ll often find the best flavor and prices right now, and depending on where you live, you might even spot locally grown bunches at the farmers’ market.

Want more ideas for seasonal cooking? Check out my Spring Produce Guide for recipes and tips using fresh spring ingredients.

Ingredients for Lemon Asparagus Risotto

Here’s your ingredient checklist for this spring risotto recipe. For exact amounts and full instructions, be sure to check out the printable recipe card at the bottom of the post.

• Olive oil – Adds richness and helps sauté the leeks.
• Unsalted butter – Enhances creaminess and depth of flavor.
• Leeks – Mild and sweet, a perfect spring base for risotto.
• Arborio rice – A short-grain rice that releases starch for risotto’s signature creamy texture. It’s essential for this dish; other varieties don’t deliver the same result.
• Dry white wine – Adds acidity and brightness. Choose a dry white you enjoy drinking. You’ll only use a splash in the pan, so pour yourself a glass while you stir.
• Warm chicken stock or vegetable broth – Warm stock helps the risotto cook evenly and develop flavor gradually. Avoid using cold broth, it will slow down the process.
• Fresh asparagus – Use medium-thick spears with tightly closed tips and firm, brightly colored spears for the best texture. Thin ones overcook quickly, while thick stalks can be tough.
• Fresh shelled peas – Fresh peas have a sweeter taste and more vibrant look, but frozen peas work well too. Stir them in at the end so they stay bright and tender.
• Lemon juice and zest – Adds a bright pop of acidity to balance richness. Want to get the most out of your lemons? Here’s how to squeeze every drop.
• Fresh garlic cloves – Adds subtle warmth and savoriness.
• Mascarpone cheese – Creates an ultra-creamy finish without overpowering flavor
• Parmesan cheese – Adds salty, nutty depth and ties everything together
• Salt and black pepper to taste – Balances and enhances all the other flavors
• Optional: fresh herbs for garnish – Parsley, thyme, or chives add a final touch of color and freshness

Step-by-Step Photos

This spring risotto comes together in a few simple stages: sautéing the base, slowly adding broth, and finishing with fresh vegetables and creamy cheeses.

Scroll through the step-by-step photos below to see exactly how this lemon asparagus risotto comes together from start to finish.

Tips for Making this Recipe

Cut the asparagus: Wash, dry, and trim the spears up to 5 days in advance (depending on freshness). Store in an airtight container in the fridge.

Blanch the asparagus: You can also blanch and chill the asparagus ahead of time. After cooling in an ice bath, store in the fridge for up to 2 days.

Prep the leeks: Wash, slice, and drain them in advance, then refrigerate in an airtight container for 3 to 5 days.

Shell the peas: If you’re using fresh peas, go ahead and shell them early. They’ll keep for about 5 days in the fridge.

Grate the Parmesan: If you buy it in a block, grate it ahead of time and store it in the fridge for 1 to 2 weeks. (And yes—you can freeze cheese, too!)

Lemon Asparagus Risotto FAQs

Have a question about this lemon and asparagus risotto? Here are some helpful tips, swaps, and answers to common reader questions. If you’re still unsure about something, feel free to ask in the comments. I’m always happy to help!

Can I Substitute Frozen Peas this recipe?

Yes! If you can’t find fresh, shelled peas, frozen peas work just fine. I recommend thawing them first and stirring them in at the very end, just until they’re warmed through. This helps them stay sweet and bright green.

What is the Best Way to Prep Leeks for Risotto?

Leeks add a delicate, springy flavor to this risotto, but they do need a good cleaning since they grow in sandy soil.

If you’re new to using leeks, check out my guide on How to Clean Leeks or everything you need to know, including how they taste and how to cook with them.

What is the Best Wine for making Risotto?

Dry white wines like Sauvignon Blanc, Pinot Grigio (or Pinot Gris), and unoaked Chardonnay work beautifully, not just in the risotto, but served alongside it too.

Just be sure to pick one you enjoy drinking, since you’ll have leftovers! I love sipping a glass while stirring. It makes the whole process feel cozy and relaxed.

For more information on wines for cooking, how to cook with wine, and what to avoid, check out my Complete Guide to Cooking with Wine

Can I Add Other Vegetables to this Risotto?

If you want to switch things up with different fresh vegetables in this spring risotto, you can substitute one of these options for the asparagus or the peas:

Definitely. This recipe is flexible. Here are a few swaps to try:

• Sautéed mushrooms (like cremini or baby bella) for a mushroom risotto twist
• Baby spinach, stirred in at the end
• Zucchini, chopped small and sautéed separately

Just use an equal amount to whatever you’re replacing for best results.

What Can I Substitute for Mascarpone Cheese?

If mascarpone isn’t available, you can use cream cheese, ricotta, or even a mix of the two. Keep in mind that cream cheese is a bit thicker than mascarpone, but still gives a nice creamy texture.

How to Store Leftover Risotto

Refrigerator: Let the risotto cool, then transfer it to an airtight container and refrigerate. Since there’s no meat in this risotto, it will usually keep well for up to 5 days. Just be sure to use your best judgment, if it smells off, it’s best to toss it.

To reheat: Warm the risotto gently in a saucepan over low heat. Add a splash of broth or water to loosen it up and stir frequently until creamy and hot. Avoid microwaving if possible, as it can lead to a gummy texture.

I don’t recommend freezing risotto. The texture tends to become grainy and unpleasant once thawed.

What to Serve with Lemon Asparagus Risotto

If you’d like to serve this lemon and asparagus risotto as part of a heartier meal, here are some of my favorite recipes to pair it with:

• Shrimp Scampi (without pasta): The buttery garlic shrimp from this dish taste amazing served right on top of the risotto.
• Filet Mignon with Fresh Herb Gremolata or Grilled Marinated Flank Steak: A steak pairs beautifully with the richness of asparagus risotto with lemon.
• Rosemary Roasted Chicken: Moist, flavorful, and topped with crispy skin—this chicken dish complements the bright notes in pea and asparagus risotto.
• Salmon en Papillote: This parchment-baked salmon with white wine, shallots, and garlic herb butter is light, flavorful, and effortless—perfect alongside creamy asparagus risotto.

Still deciding what to serve with this lemon asparagus risotto? You can always explore more ideas in the Recipe Index for even more seasonal inspiration.