Asparagus & Lemon Risotto

risotto, asparagus, peas, Arborio rice, side dish, accompaniment
prepared by and photo by Emily S. Downs

This risotto dish is wonderfully tasty and satiating on it’s own, but equally serves as the perfect accompaniment with other dishes. Creamy, tart and veggie fresh.

Size: serves 4

6 cups vegetable stock
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2" lengths
1 cup thawed frozen peas
1 tsp grated lemon zest, plus more for garnish
2 tbsp fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper


Bring stock to a simmer in a medium saucepan.

Heat 2 tablespoons oil over medium heat in another sauce-pan. Cook onion, stirring frequently, until soft 6-7 minutes. Add wine; cook, stirring, just until evaporated.

Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all of the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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