Asparagus, basil & lemon risotto

Asparagus, basil & lemon risotto is a creamy dish that showcases the fresh flavors of asparagus and zesty lemon, perfect for any occasion. This easy-to-follow recipe balances rich textures with vibrant herbs for a satisfying meal.

16 Dec 2025
Cook time 30 min
Prep time 15 min

Ingredients:

4 cups vegetable broth
1 tbsp olive oil
2 tbsp butter
2 onions
1 cup white rice
1.50 lb asparagus
2 tbsp lemon zest

Asparagus, basil & lemon risotto is a delicious and refreshing dish that combines the vibrant flavors of fresh herbs and citrus with the creamy texture of risotto. Perfect for a family dinner or a special occasion, this recipe highlights the seasonal goodness of asparagus and the zestiness of lemon. Whether you're a seasoned cook or a kitchen novice, this step-by-step guide will help you create a meal that's both satisfying and impressive.

Instructions:

1. Prepare the Ingredients:
- Trim the woody ends from the asparagus and chop it into 1-inch pieces.
- Finely chop the onions.
- Zest the lemon to obtain 2 tablespoons of lemon zest.

2. Heat the Broth:
- In a medium saucepan, heat the vegetable broth over medium heat. Once heated, reduce the heat to low to keep it warm.

3. Sauté the Onions:
- In a large, heavy-bottomed saucepan or dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onions and sauté for about 5-7 minutes, or until they are soft and translucent.

4. Add the Rice:
- Add the rice to the saucepan with the onions and stir well to coat the rice with the oil and butter.
- Cook for about 2 minutes, stirring constantly, until the rice is lightly toasted.

5. Begin Adding Broth:
- Add a ladleful (about ½ cup) of the warm vegetable broth to the rice. Stir constantly until most of the liquid is absorbed.
- Continue adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.

6. Cook the Asparagus:
- About 10 minutes into cooking the rice, stir in the asparagus pieces.
- Continue to add the broth, one ladleful at a time, and cook until the rice is creamy and cooked through but still has a slight bite (al dente). This should take about 18-20 minutes in total.

7. Add Lemon Zest and Butter:
- Once the rice and asparagus are cooked, stir in the remaining tablespoon of butter and the lemon zest. Mix well to combine.
- Season with salt and pepper to taste.

8. Serve:
- Remove the risotto from the heat and let it sit for a minute to absorb the flavors.
- Spoon the risotto onto plates or into bowls. If desired, garnish with fresh basil leaves and grated Parmesan cheese.

Cooking Asparagus, basil & lemon risotto is a rewarding experience that results in a flavorful and nutritious dish. By following these tips and carefully preparing each ingredient, you can create a perfectly balanced risotto that's sure to delight your taste buds. Enjoy your culinary creation with family and friends, and savor the refreshing blend of asparagus, basil, and lemon in every bite.

Asparagus, basil & lemon risotto FAQ:

What is the cooking time for the risotto?

The total cooking time for the risotto is approximately 18-20 minutes after adding the broth. This includes 10 minutes of cooking before adding the asparagus and then continuing to cook until the rice is creamy and al dente.

How can I store leftover risotto?

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water and heat gently on the stovetop or in the microwave.

Can I use a different type of rice for this recipe?

While arborio rice is best for risotto due to its high starch content, you can substitute it with other short-grain rice varieties like Carnaroli or Vialone Nano for similar results. Long-grain rice may not produce the same creamy texture.

What should I do if my risotto is too thick?

If your risotto becomes too thick, simply stir in additional warm vegetable broth or water, a little at a time, until the desired creamy consistency is achieved.

Can I freeze the risotto for later use?

Risotto is best enjoyed fresh, but you can freeze it. Portion it into airtight containers and freeze for up to 1 month. To reheat, thaw overnight in the fridge and warm gently, adding liquid as necessary.

Tips:

- 1: Prep all ingredients ahead of time. Having everything ready before you start will make the cooking process smoother and more enjoyable.

- 2: Use warm vegetable broth. Keeping the broth warm helps it absorb into the rice more evenly, leading to a creamier texture.

- 3: Stir frequently. Regular stirring helps release the starches from the rice, giving the risotto its signature creamy consistency.

- 4: Cook the asparagus to your preferred level of tenderness. Some people prefer it crunchy, while others like it softer.

- 5: Add lemon zest at the end. Adding it at the end maintains its fresh, bright flavor.

Nutrition per serving

4 Servings
Calories 330kcal
Protein 9g
Carbohydrates 60g
Fiber 5g
Sugar 8g
Fat 10g

Asparagus, basil & lemon risotto