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

Asparagus risotto with lemon

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

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Total time 45 min
Calories 520 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

How to make asparagus risotto with lemon

Do not cook the asparagus from the start and mantecare the risotto away from the heat so that rice and vegetables retain their bite. Risotto rice is sweated with onion and cooked gradually with hot broth; asparagus pieces are added later, Parmesan, butter and lemon only at the end. White asparagus pieces 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 sweated with onion and cooked gradually with hot broth; asparagus pieces are added in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and cook the risotto away from heat so that rice and vegetables retain their bite.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Green asparagus: cut into pieces. Onion: finely diced. Organic lemon: grate the peel and squeeze out the juice. Parmesan: freshly grated.

  2. 2

    Prepare

    Risotto rice is sweated with onion and cooked little by little with hot broth; asparagus pieces are added with time, Parmesan cheese, butter and lemon only at the end.

  3. 3

    Check for doneness

    Do not cook the asparagus from the start and cook the risotto away from the heat so that the rice and vegetables retain their bite.

  4. 4

    Serve

    Remove the risotto from the heat, stir in the butter and Parmesan cheese and season with lemon juice. Put immediately into warm deep plates and finish with grated lemon and the tips of the asparagus.

Kitchen know-how

Tips for Asparagus risotto with lemon

Important for asparagus risotto with lemon

Do not cook the asparagus from the start and cook the risotto away from the heat so that the rice and vegetables retain 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 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 keep onion separate, then start the main cooking process for asparagus risotto with lemon.

Do not cook the asparagus from the start and cook the risotto away from the heat so that the rice and vegetables retain their bite.

Cool the asparagus risotto with lemon quickly. If reheated, note: do not cook the asparagus from the start and cook the risotto away from the heat so that the rice and vegetables retain their bite.

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

Keep cooking

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