Spring has finally arrived, and with it comes a burst of fresh, vibrant flavors that make every meal feel like a celebration. One of my favorite ingredients this time of year is asparagus—those tender, green spears that seem to capture the essence of the season. Paired with the bright zing of lemon, they transform a simple risotto into something extraordinary. Today, I’m sharing my recipe for Asparagus and Lemon Risotto, a dish that’s creamy, comforting, and perfect for welcoming warmer days.
Risotto has a reputation for being fussy, but I promise it’s more about patience than precision. The key is to take your time stirring and let the rice release its starches slowly, creating that luscious texture we all crave. For this recipe, you’ll need about 1 cup of Arborio rice (the classic choice for risotto), 1 bunch of fresh asparagus, a lemon, some Parmesan cheese, a shallot, garlic, butter, olive oil, and a good-quality vegetable or chicken stock—about 4 cups, kept warm on the stove. Oh, and a splash of white wine if you’re feeling fancy!
Start by prepping the asparagus. Snap off the woody ends (they’ll break naturally where they’re tender), then chop the spears into bite-sized pieces, keeping the tips separate—they’re the prettiest part and deserve a little special treatment. Heat a tablespoon each of butter and olive oil in a large skillet over medium heat. Finely chop a shallot and a clove of garlic, then sauté them until they’re soft and fragrant, about 2-3 minutes. Add the rice, stirring to coat each grain in the fat. This toasting step is crucial—it brings out a subtle nuttiness that elevates the whole dish.
Now, pour in that splash of white wine (about ¼ cup) if you’ve got it, and let it bubble away until mostly absorbed. Then, begin adding the warm stock, one ladle at a time, stirring gently and waiting until each addition is absorbed before adding the next. This is where you can pour yourself a glass of that wine and enjoy the process—it’ll take about 20 minutes for the rice to become tender and creamy.
When the rice is about halfway done, toss in the asparagus stalks (save the tips for later). They’ll cook right in the risotto, infusing it with their earthy flavor. Once the rice is al dente—soft but with a slight bite—add the asparagus tips, the zest of one lemon, and a generous squeeze of its juice. Stir in a handful of grated Parmesan (about ½ cup) and a final pat of butter for richness. Taste and adjust with salt and pepper. The result should be bright, fresh, and perfectly balanced—creamy rice studded with green asparagus, lifted by the sunny tang of lemon.
Serve it immediately, preferably in shallow bowls with an extra sprinkle of Parmesan and a twist of black pepper. Pair it with a crisp white wine like Sauvignon Blanc or just a tall glass of sparkling water with a lemon slice. This risotto is a meal in itself, but if you’re feeding a crowd, a simple arugula salad with a light vinaigrette makes a lovely side.
What I love most about this dish is how it feels like spring on a plate—light yet satisfying, with flavors that wake up your palate after winter’s heavier fare. It’s a reminder that the best recipes don’t need to be complicated; they just need fresh ingredients and a little care. So, grab some asparagus while it’s at its peak and give this a try. I’d love to hear how it turns out for you—happy cooking!