Lemon Asparagus Risotto Recipe - Allrecipes.com
Lemon Asparagus Risotto Recipe
  • READY IN 1 hr

Lemon Asparagus Risotto

Recipe by  

"Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  2. Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  3. Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  4. Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  5. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Kitchen-Friendly View


  • Cook's Note:
  • You can also roast asparagus by placing stalks, 1 tablespoon of olive oil, pinch of salt and pepper on a baking sheet and baking them in the oven at 350 F (180 C) for 15 minutes.

Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2013

Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method of risotto! I had no problem with the rice getting soft or sticking either. I used arborio rice as called for and stirred to prevent sticking and the texture was PERFECT. I did not measure the amount of broth I added though, I just added until the rice was done. Perhaps the previous reviewer had their broth at too high of a head and it boiled down, therefor lessening the amount of broth available to cook the rice? One thing to note though: I didn't have a lemon on hand and instead used bottled lemon juice, skipping the zest. I highly recommend you do NOT do this and make sure you have a lemon available. I could taste that fresh lemon juice with zest would have a brighter, cleaner flavor. Lastly, I added salt and white pepper to taste when I added the steamed asparagus because I wanted to taste the rice once all the broth was added - since the broth has salt of its own in it.

Most Helpful Critical Review
Sep 05, 2012

Final result was good with a nice lemon flavor. This recipe is a bit tedious with the constant stirring while adding broth a ladleful at a time. The risotto was not quite soft and began sticking towards the end of cooking. This requires getting a lot of pans dirty for one dish. Taste of finish product good, but the work to get there for a simple side dish was a challenge.

May 26, 2014

Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little lemon, but not too much, so I used the lemon juice but not the zest. This was perfect - no criticisms - I wouldn't change a thing.

Jun 14, 2013

Very nice - very simple. Only change - ( For us, your milage may vary ) More garlic, more wine, hold off 1/2 the celery until about the last 4 minutes, so it still has a little crunch and holds it's own.

Mar 06, 2013

Do yourself a favor - don't change a thing the first time you make this recipe. Follow the instructions exactly, give it the time and attention it deserves, and you will have a winning dish. If you prefer bigger (or less) flavors, try it only AFTER you taste it as it's meant - great recipe as is!!

Jan 02, 2015

This recipe was great! my first time making a risotto, I did just like the other reviewers said, followed the recipe exactly, and it was DELICIOUS! i wouldn't change a thing. My boyfriends mother repeatedly said "its like a 5 star restaurant!" Thanks so much for dispelling my fear of risottos and making me look like a master chef. I can't wait to make it again!

Jun 05, 2014

Was a little more labor intensive than I was expecting, but completely worth it. I was sad when it was gone!

Feb 18, 2013

Didn't change a thing, and it turned out fantastic. My first time making a risotto, and your recipe made it worthwhile.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 355 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Asparagus with Ham and Lemon

Make a quick and easy fresh asparagus side dish.

Shrimp and Asparagus

Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.

Zucchini Risotto

This creamy Italian rice dish makes an elegant main course.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States