Lemon Risotto with Asparagus

Courtesy of: Lundberg Family Farms
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Servings: 4-5
Total Time:


This risotto dish should be a staple on your menu. It is hearty, creamy and everyone loves it. The addition of the lemon adds a zesty flavor that goes so well with the creamy texture created by the parmesan cheese. The addition of the asparagus to this dish gives it a great taste and added health benefits.


  • 3 cups reduced-sodium chicken broth
  • 2 cups water
  • 2-3/4 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
  • 1 onion, finely chopped
  • 1 Tbsp. butter
  • 1 cup Lundberg Family Farms Arborio rice
  • 1/4 cup dry white wine
  • 1 Tbsp. grated lemon zest
  • 1/4 cup grated parmesan cheese


  1. Bring broth and water to a simmer in a medium saucepan.
  2. Add asparagus and simmer until just tender, about 3-4 minutes.
  3. Transfer asparagus with a slotted spoon to an ice bath to stop cooking; drain.
  4. Keep broth on low.
  5. Sauté onion in butter until softened, add rice and stir 1 minute.
  6. Add in wine and stir until absorbed.
  7. Stir in broth mixture 1 cup at a time and briskly simmer, stirring constantly until absorbed.
  8. Continue adding broth mixture one cup at a time, stirring until absorbed, before adding more broth.
  9. Risotto is done when it has the consistency of pudding. (There maybe leftover broth.)
  10. Take off heat.
  11. Stir in asparagus, lemon zest, and parmesan. Pepper to taste.