Lemon Asparagus Risotto Recipe
Lemon Asparagus Risotto Recipe is a delicious dish for springtime. This spring risotto features leeks, fresh asparagus, fresh peas, and mascarpone cheese with a touch of fresh lemon and parmesan cheese. Serve this creamy asparagus risotto as a side dish or a wonderful spring meatless main dish for your dinner table.
Making this Recipe for Asparagus Risotto
With asparagus season in swing now and bottom low prices I decided that an asparagus risotto with lemon would make a delicious Sunday dinner. This meal is gorgeous and full of color as well as great spring vegetables – leeks, peas, and asparagus.
I love all the brightly green vegetables against the creamy background. You can serve this as a side, but we like to enjoy it as a meal itself. It is filling and packed with spring flavors and plenty of bright green, seasonal vegetables.
Someday I’m hoping to make this with asparagus from my garden, but so far we haven’t seen much of anything happening with the asparagus roots we planted back in March. I’ve been told that asparagus sometimes doesn’t produce until the second year, so maybe next year.
When in Asparagus Season
In most grocery stores you should be able to find Asparagus year round. However, peak season is usually between February and June.
During asparagus season is when you’ll often find lower prices and, depending on where you live, you may spot fresh asparagus at your local farmer’s market.
For more about spring produce and spring recipes, check out my Spring Produce Guide.
How to Choose the Best Asparagus for this Risotto Recipe
Look for medium sized asparagus as the thicker varieties can be tough and woody. Select asparagus spears that are brightly colored, straight, round, and without strong odor.
Colors may vary: green, white, or purple. The tips of the asparagus should be tightly closed. Look for asparagus that is uniform in thickness. This will allow for even cooking.
What is in this Asparagus Risotto Recipe
Here’s your ingredient checklist for this recipe for risotto with spring vegetables:
- Olive Oil
- Unsalted Butter
- Leeks
- Arborio Rice
- Dry White Wine
- Warm Chicken Stock or Vegetable Broth
- Fresh Asparagus
- Fresh Shelled Peas
- Lemon Zest
- Salt
- Fresh Garlic Cloves
- Black Pepper
- Lemon Juice
- Mascarpone Cheese
- Parmesan Cheese
- Optional: Herbs for Garnish
If you want to add fresh herbs to garnish, parsley, fresh thyme leaves, or chives are all good choices
For the complete ingredient list and detailed instructions to make lemon asparagus risotto, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Asparagus Risotto
Here’s an overview of the process to make this spring risotto recipe:
- First, heat the olive oil and butter in a medium saucepan over medium heat.
- Then, add the leeks and saute for 5 to 7 minutes, until tender. Add the garlic and rice and stir for a minute to coat with the vegetables, oil, and melt butter.
- Next, add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly with a wooden spoon. Wait for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water.
- When the risotto has been cooking for 15 minutes, add the peas (if using fresh), lemon zest, salt, and pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm – al dente.
- When the risotto is done, drain the cooked asparagus and add it to the rice mixture with the mascarpone, lemon juice, and the Parmesan cheese.
- After that, stir until the cheeses have melted and are evenly distributed. (If using frozen peas, add here).
- Set aside, off the heat, for a few minutes and serve hot with more Parmesan cheese.
The above is simply a quick summary of this lemon asparagus risotto recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making Lemon Asparagus Risotto
Use Italian Arborio Rice – This recipe requires short-grain white arborio rice. Arborio rice develops a creamy consistency and texture that is quintessential of risotto. This asparagus risotto won’t be the same if you use another type of rice.
Keep the Broth Warm – It might seem unnecessary since you’re adding the broth to a warm pan in such small amounts, but if you add cold broth it cools down the ingredients in the pan and messes up the cooking process.
Add the Broth in Small Amounts – Adding more than 2 ladles of broth at a time won’t speed up the cooking process. It needs to be added in small amounts so friction is created while stirring the rice grains. This method helps the rice release it starch and develop a creamy texture.
Don’t add the Vegetables too Soon – Adding the vegetables too early will cause them to over cook and become mushy. You want them to be bright green and tender crisp.
Make Ahead Ideas
Risotto isn’t difficult to make, but it can be time consuming. Here are some of my make ahead suggestions to make this risotto with asparagus recipe a little less labor intensive the day you plan to prepare it.
- Cut the asparagus ahead of time – you can wash, dry, and cut the asparagus ahead of time. Store it in the fridge for up to 5 days (depending on how fresh the asparagus is).
- Blanch the asparagus – the asparagus can be cut, blanched, cooled in the ice bath, then stored in the refrigerator in a container for up to 2 days prior to preparing the risotto recipe.
- Cut the leeks – wash, cut, drain, and store the leeks in the refrigerator for 3-5 days before cooking the asparagus risotto.
- Shell the peas – if you purchase fresh peas that still have their shells on, you can shell them ahead of time. They’re usually good for about 5 days in the fridge.
- Grate the parmesan – if you purchase your parmesan in whole blocks, you can grate it ahead of time as well. After grating, store it in the fridge for about 1-2 weeks. Or, do you know you can freeze cheese, too!
Lemon Asparagus Risotto FAQs
Got questions about how to make this lemon and asparagus risotto? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Substitute Frozen Peas in Lemon Asparagus Risotto?
Yes – if you aren’t able to find fresh, shelled peas in your grocery store, frozen peas are an acceptable substitute.
I recommend thawing the peas first and stirring them in at the very end, just until they’re heated through. They’ll taste freshest this way and stay a brighter green.
What is the Best Way to Prep Leeks for Risotto?
The leeks in this spring risotto recipe add such a nice flavor, but you need to learn how to clean them properly because they can be rather dirty since they grow in sandy soil.
Head over to my How to Clean Leeks post to learn all about: what leeks taste like, how to clean leeks, and how to cook with leeks.
What is the Best Wine to Make Asparagus Risotto?
Sauvignon Blanc, Pinot Grigio or Pinot Gris, and a bright, Un-oaked Chardonnay are best to use when making this Asparagus Risotto.
You’ll have some wine leftover after making this recipe, so I definitely recommend choosing a variety of dry white wine that you like to drink.
I love to enjoy a glass of wine while making risotto because it makes the process of adding ladle after ladle of stock and constant stirring feel more enjoyable and relaxing.
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 Parmesan Asparagus 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:
- Sautéed mushrooms for a mushroom risotto in this recipe. Try a mixture of cremini and baby portabella.
- Baby spinach also works great in risotto.
- I haven’t tried it, but zucchini might also be a good substitute option.
Just use an equal amount of whatever you choose to substitute for what you’re replacing for best results.
What Can I Substitute for Mascarpone Cheese?
If you can’t find mascarpone cheese at your grocery store when preparing to make this asparagus risotto recipe, the closest American alternative is cream cheese. But cream cheese is a little thicker than mascarpone.
You can also substitute ricotta. Or, even a combination of cream cheese and mascarpone.
How to Store Leftover Risotto
Recipe Tips
This Lemon Asparagus Risotto will definitely taste the best when it is fresh, but you can store the leftovers for another day.
Transfer leftover risotto to an airtight container and transfer it to the refrigerator. Since there is no meat in this recipe, leftovers will typically be fine for up to 5 days. But, always use caution and do a sniff test before consuming leftovers. If it smells bad, toss it out.
I don’t recommend freezing leftover risotto. The texture will change unpleasantly once it is frozen and thawed.
Why this Lemon Asparagus Risotto is So Good
Check out what Good Life Eats readers think of this recipe!
★★★★★
Connie says –
“I’ve made this at least half a dozen times. It is luscious! I add a couple of chopped fennel bulbs to mine. It’s one of those recipes I actually “think” about. YUMMY”
★★★★★
Laura says –
“I made this last night and it was AWESOME! This was my first time to make risotto, and I was really pleased with this recipe. It was really easy and scrum-didily-umptious! Thanks so much for sharing!”
What to Serve with Lemon Asparagus Risotto
If you’d like to serve this Lemon and Asparagus Risotto recipe as a hearty meal with an entree, here are some of my recipe suggestions:
This Salmon en Papillote recipe would be delicious with Asparagus Risotto as a a side dish. Salmon is cooked in parchment paper white wine, shallots, and a garlic herb butter — so easy and delicious!
Basil Kumquat Grilled Chicken – Chicken tenderloins are marinated in a fresh basil kumquat vinaigrette and grilled and would be delicious with the creamy parmesan risotto with asparagus.
For another seafood option, try cooking the shrimp from this Shrimp Scampi recipe to serve with your green risotto. You won’t need the pasta, but the buttery garlic shrimp will be great served on top of this lemon asparagus risotto.
Make a Seared Filet Mignon with Fresh Herb Gremolata to go with this asparagus risotto with lemon. Sometimes, a simple steak is what your tastebuds are calling for when you have a rich side dish.
This Rosemary Roasted Chicken is super moist with a crispy skin. It would make a great entree to serve with pea and asparagus risotto.
Balsamic Citrus Chicken is a simple oven baked chicken recipe that is nice and light alongside this richy, creamy risotto recipe.
If you want to grill outside, try this Grilled Marinated Flank Steak to serve alongside a side dish of risotto with spring vegetables.
More Asparagus Recipes to Try
Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.
This Asparagus Tart is simple and comes together easily. Everything falls into place with very little effort, but the end result is nothing short of extraordinary.
Oven Roasted Asparagus is drizzled with a tasty lemon walnut dressing for simple, delicious and heart-healthy side dish. With spring getting closer, this Roasted Asparagus with Lemon Walnut Dressing is the perfect addition to your dinner table.
This easy recipe for Chicken Asparagus Stir Fry is so quick to make! Feel free to throw in any extra veggies you need to use up, this easy chicken stir fry recipe is so easy to adapt!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Lemon Asparagus Risotto
Lemon Asparagus Risotto is a delicious dish for springtime. This asparagus risotto features leeks, fresh asparagus, fresh peas, and mascarpone cheese with a touch of fresh lemon and parmesan cheese.
Ingredients
- 1 1/2 tablespoons Extra Virgin Olive Oil
- 1 1/2 tablespoons Unsalted Butter
- 3 1/3 cups chopped Leeks, white and light green parts
- 1 1/2 cups Arborio Rice
- 2/3 cup Dry White Wine
- 5 cups simmering Chicken Stock or Vegetable Broth
- 1 1/4 pound Asparagus
- 1 2/3 cups Fresh, Shelled Peas
- 1 teaspoon freshly grated Lemon Zest
- 3/4 teaspoon Kosher Salt
- 1 teaspoon fresh minced Garlic
- 1 teaspoon Black Pepper
- 2 tablespoons freshly squeezed Lemon Juice
- 1/3 c Mascarpone Cheese
- 1/2 c freshly grated Parmesan Cheese, plus extra for serving
Instructions
Preparing the Risotto Ingredients
- Add the broth or stock to a saucepan over medium heat and warm until simmering. Reduce heat to low to keep warm.
- Cut the asparagus diagonally in 1 inch lengths and discard the tough, woody ends.
- Blanch in boiling salted water for 3-4 minutes, until al dente. Drain and cool immediately in a bath of ice cold water.
- Cut and wash the leeks. Set aside. Mince the garlic and set aside.
- Zest and juice the lemon, setting aside in separate small bowls.
Cooking the Asparagus Risotto
- Heat the olive oil and butter in a medium saucepan over medium heat.
- Add the leeks and sauté for 5 to 7 minutes, until tender. Add the garlic and rice and stir for a minute to coat with the oil, and melt butter.
- Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
- Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 35 minutes. Keep the heat on low during this process.
- After the risotto has been cooking for 20 minutes, add the peas (if using fresh), lemon zest, salt, and pepper.
- Continue cooking over low heat and adding stock, stirring almost constantly, until the rice is tender but still firm.
- When the risotto is al dente, drain the asparagus and add it to the risotto with the mascarpone, lemon juice, and the Parmesan cheese.
- Stir until the cheeses have melted and are evenly distributed. (If using frozen peas, add here).
- Set aside, off the heat, for a few minutes and serve hot with more Parmesan cheese.
Notes
adapted from Ina Garten
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 451Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 115mgSodium: 584mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 27g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Photography: photos taken in this post are by Rachael from Set the Table.
connie says
I’ve made this at least half a dozen times. It is luscious! I add a couple of chopped fennel bulbs to mine. It’s one of those recipes I actually “think” about. YUMMY
Katie says
So glad you like it!
Laura says
I made this last night and it was AWESOME! This was my first time to make risotto, and I was really pleased with this recipe. It was really easy and scrum-didily-umptious! Thanks so much for sharing!
Jamie says
I love asparagus! This recipe looks and sounds YUMMY!
gigi says
I made the risotto for dinner tonight! 10-yr-old had seconds!! Note, though: you left the fennel off the ingredient listing. I didn’t know I needed any until I got home and it was in the text…! I left it out and it was still an amazing risotto and I’ll definitely make it again!! 🙂
mygreenside says
Looks amazing! I LOVE Ina Garten and have adapted many recipes from her wonderful cookbooks. Thanks for sharing this one!Wendy
Marie-Ève says
Looks delicious!
RecipeGirl says
Looks great! What wine did you end up using?
Deelish Dish says
I’ve been craving risotto badly lately. This looks deliciously creamy and fabulous
Megan says
Oohhh, with Mascarpone cheese. That gets my attention. Looks great.
Juliana says
This risotto looks great! Such a nice dish…the pictures look really pretty.
Maria says
You know I love Sunflower Market! The risotto looks delicious, perfect for Spring! Happy Birthday, hope it’s a great day!