This Lemon Asparagus Risotto is a spring on a plate. Crunchy but tender asparagus, fresh arugula and lemony rice. It’s as good as traditional risotto, except the fact that it’s lighter, brighter and it leaves you with all the fresh flavors. It comes together in one pot which makes the clean up super easy!
Risotto is traditionally made with Arborio rice because of its firm texture and high starch content. Frequent stirring helps release the rice’s starches, creating super creamy texture. That’s the reason why you need to stand over the pan and keep on stirring. Don’t forget to pour yourself some wine while working on it.
One really important thing when making this lemon risotto is not overcooking asparagus. You want them to be tender but slightly crunchy, not overcooked and mushy. I found that the best and easiest way is to add chopped asparagus after 3 1/2 cup of broth had been added. Feel free to add green peas, or any spring veggie that you have on hand!
WHAT YOU NEED TO MAKE LEMON ASPARAGUS RISOTTO
onion and garlic
arborio rice
vegetable broth
dry white wine, such as Sauvignon Blanc, Pinot Grigio, Chardonnay etc.
asparagus
lemon juice + zest
nutritional yeast (optional) to add “cheesy” taste
I hope you love this lemon risotto! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
Heat up oil. Add onion along with 1/2 tsp pink salt and cook until tender (about 3-5minutes). Add minced garlic.
Stir in rice, add white wine and cook until almost all the wine has dissolved.
Add 3 1/2 cups broth, 1/2 at a time, stirring constantly until each portion of broth is absorbed before adding next. Stir in asparagus. Keep adding remaining broth 1/2 cup at a time.
When the last half of a cup has been added, add nutritional yeast (optional). Stir in lemon juice and zest.
Taste and add more salt and black pepper if desired.
Divide between bowls, top off with arugula, sprinkle with extra nutritional yeast, regular or vegan parmesan if desired.
