This Asparagus and Lemon Risotto is a healthy dinner gem! Creamy Arborio rice melds with tender asparagus and zesty lemon. Light, veggie-rich, and satisfying, it’s perfect for any night—sprinkle with Parmesan for a wholesome, flavorful meal that’s comforting yet refreshing!
Recipe Tips and Tricks
- Rice Stir: Stir frequently—releases starch for creaminess, prevents sticking.
- Broth Warmth: Keep stock hot—cooks rice evenly, avoids temperature drops.
- Asparagus Timing: Add late—keeps it crisp and vibrant green.
- Lemon Balance: Add zest and juice gradually—taste to avoid overpowering.
- Small Batches: Add broth ½ cup at a time—controls texture perfectly.
Why You’ll Love This Recipe
You’re going to absolutely adore this Asparagus and Lemon Risotto—it’s a healthy dinner delight that’ll warm your heart and lift your spirits! You’ll love how the stovetop turns humble Arborio rice into a creamy, dreamy canvas, studded with tender asparagus and brightened by a burst of lemon that makes every bite feel fresh and alive. It’s a perfect balance—light enough to keep you feeling great, yet comforting enough to satisfy your soul, making it ideal for those cozy nights when you want something wholesome or busy evenings when you crave a nourishing meal that’s worth the little effort.
The process is soothing—stirring the rice, watching it transform—and in about 30 minutes, you’ve got a veggie-packed dish that’s as delicious as it is good for you. Sprinkle it with Parmesan or fresh herbs, and you’ve got a versatile, crowd-pleasing winner that’s packed with flavor and nutrients—great for family dinners or a quiet night in. This recipe’s creamy texture and zesty kick will make it a favorite—pure, healthy bliss in every spoonful!
Asparagus and Lemon Risotto
Creamy risotto with asparagus and lemon—healthy dinner freshness!
Ingredients
- 1 ½ cups Arborio rice
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 4 cups low-sodium vegetable broth
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- ½ cup dry white wine (optional)
- 1 lemon (zest and 2 tablespoons juice)
- ½ cup freshly grated Parmesan cheese (optional)
- Salt and pepper to taste (about ½ teaspoon each)
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes or a side salad for serving
Instructions
- Hey there, let’s whip up an Asparagus and Lemon Risotto that’ll make your dinner healthy and oh-so-cozy! Start by pouring that vegetable broth into a saucepan—heat it over low to keep it warm, trust me, it’s the secret to smooth risotto! Grab a large, wide skillet, heat the olive oil over medium, and toss in that finely chopped onion—sauté for 3-4 minutes until it’s soft and translucent, smelling all sweet and lovely.
- Add the Arborio rice to the skillet—give it a good stir for 1-2 minutes until it’s lightly toasted and coated in oil, looking a little shiny. If you’ve got that white wine, pour it in now—let it sizzle and simmer for a minute until it’s mostly absorbed, filling the air with a fancy aroma (skip it and go straight to broth if you’re skipping wine!).
- Now, start adding the warm broth, ½ cup at a time—stir gently and let it soak in before adding more, keeping it at a low simmer. This is your zen moment—stir, sip, repeat—for about 20 minutes, until the rice is creamy and just tender, with a tiny bite in the center.
- When the rice is almost there—about 5 minutes to go—toss in those asparagus pieces. They’ll cook quick and stay crisp—bright green is the goal! Stir in the lemon zest and juice—start with half, taste, and add more if you want that zing.
- Once the rice is perfect and the asparagus tender, turn off the heat, stir in that Parmesan if you’re using it—watch it melt into creamy bliss—then season with salt and pepper to taste. Give it one last loving stir—texture should be loose and luscious.
- Spoon it into bowls while it’s warm, sprinkle with fresh parsley for that green pop, and maybe a pinch of red pepper flakes if you’re feeling spicy. Serve it up—maybe with a little salad on the side—and grab a spoon to dive into this healthy dinner treat—it’s creamy, zesty, and oh-so-satisfying!
Notes
- Stir often—keeps it creamy, not clumpy!
- Add asparagus late—preserves that fresh snap.
- Perfect for leftovers—reheats with a splash of broth for lunch!
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 304Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 12mgSodium 494mgCarbohydrates 36gFiber 4gSugar 5gProtein 9g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Arborio Rice: Short-grain, starchy—key for creamy risotto texture.
- Asparagus: Fresh, medium stalks cook fast—trim woody ends.
- Vegetable Broth: Low-sodium keeps it healthy—homemade adds depth.
- Lemon: Fresh juice and zest—brightens without heaviness.
- Parmesan: Freshly grated for nutty richness—optional for lighter fare.
- Onion: Yellow or white for subtle sweetness—finely chopped.
- Olive Oil: For sautéing—healthy fat with flavor.
- White Wine: Dry variety enhances depth—optional or use broth.
Variations and Substitutions
This risotto loves a remix! Swap asparagus for peas, spinach, or zucchini—keeps it green and fresh. No Arborio? Use Carnaroli or short-grain brown rice—adjust cooking time. Trade veggie broth for chicken broth if you’re not vegetarian, or water in a pinch. Skip Parmesan for nutritional yeast or a dairy-free cheese—still creamy! Add protein with shrimp, grilled chicken, or white beans—boosts heartiness. Want heat? Toss in red pepper flakes or a splash of hot sauce. Gluten-free? It’s naturally there—just check your broth. Mix in mushrooms, roasted garlic, or herbs like dill for extra flavor—serve with a salad or bread for a fuller meal. This recipe bends to your pantry and taste buds—make it yours!
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days—texture thickens.
- Freezer: Freeze for up to 1 month; thaw in fridge—best fresh.
- Reheating: Warm on the stovetop with a splash of broth—stir to revive creaminess.
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