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Creamy Lemon Asparagus Risotto with Charred Citrus

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A bright and elegant Creamy Lemon Asparagus Risotto topped with charred citrus slices. This vegetarian dish combines arborio rice, fresh asparagus, and zesty lemon in a luscious, creamy base for a vibrant springtime meal.

Ingredients

Scale
  • 1 cup arborio rice
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, kept warm
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • 1 lemon, thinly sliced for charring
  • Extra Parmesan and herbs (parsley or basil) for garnish

Instructions

  1. In a saucepan, keep vegetable broth warm over low heat.
  2. Heat olive oil and butter in a large skillet or pot over medium heat. Add shallot and garlic, and sauté until translucent, about 2–3 minutes.
  3. Add arborio rice and toast for 1–2 minutes, stirring to coat.
  4. Pour in white wine and cook, stirring, until absorbed.
  5. Add warm broth 1 ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue until rice is tender and creamy, about 18–20 minutes.
  6. Add asparagus during the last 5 minutes of cooking to keep it crisp-tender.
  7. Once rice is cooked, stir in Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
  8. In a separate pan, lightly char lemon slices over high heat for 1–2 minutes per side until caramelized.
  9. Serve risotto topped with charred lemon slices, extra Parmesan, and herbs.

Notes

  • Use frozen asparagus if fresh is not available—just thaw and add near the end of cooking.
  • Skip the wine and use extra broth if preferred.
  • Great as a main or side dish with grilled fish or chicken.

Nutrition

Find it online: https://tastyera.com/creamy-lemon-asparagus-risotto-with-charred-citrus/