Asparagus risotto with lemon as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Asparagus risotto with lemon

Risotto rice is sautéed with onion and gradually cooked with hot broth; pieces of asparagus come in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and the risotto away from the heat mantecare so that rice and vegetables keep their bite. White asparagus pieces can be used pre-cooked, peas complement the green version.

4.0 out of 5 from 1 rating
Jump to recipe View ingredients
Share
Total time 45 min
Calories 520 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

So asparagus risotto succeeds with lemon

Do not cook the asparagus from the beginning and the risotto away from the heat mantecare so that rice and vegetables keep their bite. Risotto rice is sautéed with onion and gradually cooked with hot broth; pieces of asparagus come in time, parmesan, butter and lemon only at the end. White pieces of asparagus can be used pre-cooked, peas complement the green version.

Spring Recipes Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Asparagus risotto with lemon

Risotto rice is sautéed with onion and gradually cooked with hot broth; pieces of asparagus come in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and the risotto off the heat mantecare so that rice and vegetables keep their bite.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Green asparagus: cut into pieces. Onion: dice fine. Organic lemon: rub the peel and squeeze out juice. Parmesan: rub fresh.

  2. 2

    Prepare

    Risotto rice is sautéed with onion and gradually cooked with hot broth; pieces of asparagus come in time, Parmesan, butter and lemon only at the end.

  3. 3

    Check for doneness

    Do not cook the asparagus from the beginning and the risotto away from the heat mantecare, so that rice and vegetables keep their bite.

  4. 4

    Serving

    Remove the risotto from the stove, stir in butter and parmesan and season with lemon juice. Place immediately in preheated deep plates and finish with lemon zest and asparagus tips.

Kitchen know-how

Tips for Asparagus risotto with lemon

Important for asparagus risotto with lemon

Do not cook the asparagus from the beginning and the risotto away from the heat mantecare, so that rice and vegetables keep their bite.

Variations

How to adapt this recipe

White asparagus pieces can be used pre-cooked, peas complement the green version.

Nutrition per serving

520kcal
68.0 gCarbohydrates
17.0 gProtein
18.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Asparagus risotto with lemon

Weigh risotto rice, prepare green asparagus and prepare onion separately. Start the main cooking process for asparagus risotto with lemon only afterwards.

Do not cook the asparagus from the beginning and the risotto away from the heat mantecare, so that rice and vegetables keep their bite.

Cool off asparagus risotto quickly with lemon. Keep in mind when reheating: Do not cook the asparagus from the beginning and mantecare the risotto away from the heat so that rice and vegetables keep their bite. Only heat up once.

White asparagus pieces can be used pre-cooked, peas complement the green version.

Keep cooking

Related recipes and topics

Similar recipes

45 min · Spring Wild garlic risotto with peas Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved. 40 min · Italian Lemon risotto with peas and basil Creamy risotto gets a light summer note through lemon, peas and basil. Parmesan and cold butter bind the rice grains only after cooking. 45 min · Winter Red beet risotto Red beets and risotto rice cook creamy with onion and hot broth before parmesan, balsamico and thyme round off the rice. Add the broth in portions and dice the beet finely or partly puree the beet so that colour and bite are balanced. 45 min · Halloween Pumpkin risotto with sage Pumpkin cubes are toasted, risotto rice is then cooked creamy with onion and hot broth and is completed with sage, butter and parmesan. Add broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy. 45 min · Autumn Mushroom risotto with Parmesan Mushrooms are roasted separately, while risotto rice with onion, white wine and hot broth gradually cook creamy. The mushrooms come back in the rice only at the end so that they remain browned; Parmesan is stirred away from the heat. 55 min · Spring Baby carrot tart with herbs Puff pastry is coated with a cream cheese egg cream, covered with young carrots and baked with mustard, honey and herbs golden brown. Let the carrots evaporate before filling and leave a dough edge free so that the tart rises crispy.