Lunch

Creamy Lemon Asparagus Risotto with Charred Citrus

ByMariem September 29, 2025

This creamy lemon asparagus risotto combines the earthy tenderness of asparagus with the brightness of citrus and the richness of parmesan. Each bite is velvety smooth, with charred lemon slices adding a smoky, tangy finish. It’s a sophisticated yet comforting dish that works beautifully as a vegetarian main or a side for fish and chicken.

Ingredients

1 ½ cups Arborio rice
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
½ cup dry white wine (optional)
4 cups vegetable or chicken broth, kept warm
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 lemon (zest and juice)
2–3 lemon slices, for charring
2 tbsp butter
½ cup parmesan cheese, freshly grated
½ tsp salt
¼ tsp black pepper
Fresh parsley or microgreens, for garnish

Instructions

Warm broth in a saucepan and keep on low simmer.
In a large skillet or wide saucepan, heat olive oil over medium. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 1 minute.
Add Arborio rice and toast for 2 minutes, stirring to coat grains with oil.
Pour in wine (if using) and stir until absorbed.
Begin adding broth one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue for 18–20 minutes until rice is creamy but still slightly al dente.
While rice cooks, blanch asparagus in boiling salted water for 2 minutes. Drain and set aside.
When risotto is nearly done, stir in asparagus, lemon zest, lemon juice, butter, parmesan, salt, and pepper. Mix until creamy and smooth.
Quickly sear lemon slices in a dry skillet or grill pan until charred, 1 minute per side.
Serve risotto hot, topped with charred lemon slices and fresh parsley.

FAQs

Can I use frozen asparagus? Yes, thaw and add directly in the last few minutes of cooking.
Can I make risotto without wine? Absolutely—just replace with extra broth.
What rice is best for risotto? Arborio or Carnaroli, as they release starch for creaminess.
Can I make this dairy-free? Yes, use vegan butter and nutritional yeast instead of parmesan.
How do I reheat risotto? Add a splash of broth or water and stir gently over medium heat.
Can I add extra vegetables? Mushrooms, peas, or spinach make delicious additions.
How long does it last? Up to 3 days in the fridge; best eaten fresh.
Can I prepare it in advance? Risotto is best served right after cooking, but you can par-cook it, stop halfway, and finish later.

Conclusion

Creamy lemon asparagus risotto with charred citrus is a refined yet approachable dish that transforms simple ingredients into something elegant. The balance of creamy texture, fresh asparagus, and smoky lemon makes it perfect for spring and summer dining, whether as a main course or a side dish to impress your guests.