Lemon Asparagus Risotto

Lemon asparagus risotto

Lemon Asparagus Risotto

This recipe is the perfect way to celebrate longer days and sunshine – or, anytime you can find fresh asparagus. Lemon adds an acidic touch to the richness of risotto and Parmesan. It can double as main dish or side, and the leftovers keep well for a gourmet lunch the next day.
Course Main Dish, Side Dish
Cuisine Italian


  • 1/2 lb asparagus trimmed
  • 1/2 pound oyster mushrooms chopped
  • 1 clove garlic crushed
  • 2 cups Arborio rice
  • 6 cups chicken stock
  • 1 lemon zest & juice
  • 5 sprigs thyme
  • 7 tablespoons unsalted butter
  • 1/2 cup shallots minced
  • 1/4 cup dry Vermouth
  • 3/4 cup Parmigiano-Reggiano cheese grated
  • 2 tablespoons parsley chopped
  • Salt and pepper to taste


  • Arrange the asparagus and mushrooms on a baking sheet and sprinkle with crushed garlic, half the lemon juice, and salt and pepper to taste. Roast in the oven at 400F for about 15 minutes, until crisp-tender.
  • While the vegetables are cooking, add the chicken broth, thyme and lemon juice to a saucepan at a low setting. Keep it warm without boiling.
  • Add 5 tablespoons of butter to another medium sized saucepan and saute the shallots until they begin to turn golden brown.
  • Add the rice to the shallots, and turn the heat to medium-high. Flavor the rice by cooking and stirring constantly for a minute or two.
  • Stir the lemon zest and Vermouth into the rice, and cook until the liquid has been absorbed.
  • Add 1 1/2 cups of the warm chicken stock as you stir the mixture gently. Cook until it has been absorbed.
  • Continue to add the broth, about 1 1/2 cups at a time, until the rice has reached al dente consistency. It should take 20 to 25 minutes in all. If the rice is still underdone, you can add a little water to make up the difference. The consistency should be creamy, not dry.
  • When the rice is done, stir in the remaining tablespoon of butter and the Parmigiano-Reggiano cheese.
  • Remove from heat, and add parsley.
  • Serve topped with vegetables.


Note: If you switch the chicken broth for vegetable, butter for olive oil, and use vegan cheese, it can be a delicious vegan dish too.
Keyword Lemons
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