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An overhead photo of asparagus risotto topped with parmesan and dill in a skillet. Next to this are small bowls of dill and pepper, a plate with a block of parmesan cheese, and a plate with lemon wedges.
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4.75 from 4 votes

Asparagus Risotto

Asparagus risotto with lemon, fresh herbs and parmesan cheese is the spring risotto recipe you didn’t know you needed. Use thick or thin stalks. If you use thick stalks you might need to add another minute or two for cook time.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Entree
Cuisine: Italian/Mediterranean
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 6
Author: Summer Miller

Ingredients

  • 6 cups low-sodium chicken stock or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 1 pound asparagus, cut on the bias into 1-inch pieces
  • 4 large garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 lemon, zested and juiced
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup freshly chopped dill, plus more for garnish (or 1 ½ teaspoons dried)

Instructions

  • Warm the stock: Set a small pan over medium-low heat and add the stock. Let it warm while you prepare the other ingredients. You don’t want it to boil. Just keep it warm—just below a simmer is the sweet spot.
  • Saute the Asparagus: Set a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Once the oil begins to shimmer add the diced onion, asparagus, garlic, pepper, and 1 teaspoon salt. Saute for 3 minutes, stirring around occasionally. Stir in 2 tablespoons lemon juice and saute for 2 to 3 more minutes. The asparagus should become a bright green color. Transfer to a plate.
  • Make the risotto: Return the skillet to the stove and set over medium-high heat. Add 1 tablespoon of olive oil. Once it shimmers add the rice and stir for about 30 seconds to 1 minute. Ladle about 3/4 cup of warm stock into the pan with the rice and stir. Reduce the heat to medium. Let all of the liquid absorb and plump the rice before adding more stock. Add 1/2 teaspoon of salt along with an additional 3/4 cup of stock. Stir regularly while the stock absorbs. Keep adding stock a little at a time, stirring continuously until all of the stock has been used up, and the rice is creamy and al dente, this process will take about 25 minutes. When ready the stock should be mostly absorbed, but still look wet, and creamy. You don’t want risotto to look like wet clumpy rice.
  • Finish and serve: Remove from heat. Stir in the parmesan cheese. Fold the asparagus into the risotto. Stir in 2 tablespoons fresh dill (or other herbs) and the lemon zest. Taste and adjust salt and pepper to your liking. Divide into 4 warmed bowls, top with more fresh herbs and lemon zest if you want to and serve!

Notes

  • If using really thick or really thin asparagus stalks you may need to adjust the cook time for the asparagus by a minute or two on either side.
  • I use unsalted or low-sodium chicken stock when I cook. If your stock has a lot of salt in it already you might need to adjust the added salt in this recipe. 
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 342.2kcal | Carbohydrates: 49.7g | Protein: 13.1g | Fat: 11g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.5g | Cholesterol: 5.7mg | Sodium: 789.3mg | Potassium: 462.3mg | Fiber: 3.9g | Sugar: 3g | Vitamin A: 641.6IU | Vitamin C: 15.8mg | Calcium: 141.1mg | Iron: 4.5mg

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