This creamy lemon-asparagus risotto, with crisp-tender asparagus, bright lemon and salty Parmesan cheese, is delicious on its own as a main dish or as a side to enjoy alongside roast chicken., January 2021


Credit: Fred Hardy

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Bring broth to a simmer in a large saucepan over medium-high heat.

  • Melt butter in a separate medium saucepan over medium heat. Add shallot and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Add wine; cook, stirring occasionally, until completely absorbed, about 2 minutes.

  • Add 3 cups of the simmering broth to the rice mixture, ½ cup at a time, stirring constantly after each addition, until the liquid is fully absorbed and the rice is al dente, about 30 minutes (keep any remaining broth simmering during this process). Stir in asparagus, pepper, salt and the remaining 1 cup broth; cook, stirring constantly, until the asparagus is tender and the broth is absorbed, 1 to 2 minutes. Remove from heat. Stir in Parmesan, parsley, lemon zest and lemon juice. Serve immediately.

Nutrition Facts

1 cup
357 calories; fat 11g; cholesterol 28mg; sodium 480mg; carbohydrates 51g; dietary fiber 6g; protein 11g; sugars 4g; niacin equivalents 1mg; saturated fat 6g; vitamin a iu 2591IU.