Creamy asparagus risotto with lemon and mint! A refreshing, easy, and delicious main course perfect for spring!
This risotto featuring green asparagus is a classic favorite for asparagus enthusiasts and a real treat. It’s incredibly simple to cook, making it an excellent choice for lunch or dinner with the family or for a romantic meal for two.
To prepare the lemon asparagus risotto recipe, green asparagus is lightly sautéed in some olive oil in a pan and then folded into the risotto rice at the very end. This cooking method is not only straightforward but ensures the asparagus stays crisp and tender. If you prefer your asparagus a bit softer, you can add it along with the last addition of vegetable broth to the risotto.
A generous splash of fresh lemon juice and fresh mint perfectly complements the risotto! If desired, stir in some Parmesan or a vegan cheese alternative at the end for an irresistible creaminess.
Tips & Tricks
Key pointers for crafting the perfect risotto:
- Always add just enough vegetable broth (~1 cup) to cover the rice! Wait until the rice has completely absorbed the liquid before adding more.
- Once the asparagus, herbs, lemon juice, and butter are in the risotto, remove the pot from the heat, cover, and let it rest for 2-5 minutes before serving. This is important for the perfect creamy texture.
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Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Risotto Base: Start by heating olive oil in a large pot, sautéing minced onion and garlic until fragrant. Stir in risotto rice, toasting slightly, before deglazing with white wine. Season with salt and pepper to taste.
- Slowly add hot vegetable broth, allowing each addition to be fully absorbed before adding more, stirring occasionally. This process should take about 20-25 minutes.
- Asparagus Prep: Trim and slice the asparagus, sautéing in olive oil and seasoning with salt and pepper. Set aside.
- Combine and Season: Mix the sautéed asparagus into the risotto along with butter, fresh mint, and lemon juice. Adjust seasoning as needed.
- Rest and Serve: Remove from heat, cover, and let the risotto rest to meld the flavors before serving.
Storage Instructions
Risotto is best when freshly made. Store leftover risotto in an airtight container in the fridge. Stays fresh for 3 days. Reheat in the microwave or in a pot with a little water! Note, reheated risotto won’t be as creamy.
More Asparagus Recipes
- Asparagus Pasta Alfredo Style
- Asparagus Cheese Tart
- Asparagus and Brie Quiche
- Strawberry Asparagus Salad
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📖 Recipe
Asparagus Risotto with Lemon & Mint
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, or 2 shallots, minced
- 1 clove garlic, minced
- 1 ½ cup risotto rice, arborio
- 1 cup white wine, or martini
- 5 cups vegetable broth, hot
- 1 pound green asparagus
- 2 tablespoon butter, or olive oil, dairy-free butter
- ½ bunch fresh mint, chopped
- a splash lemon juice
Instructions
- Risotto: Heat a large pot with one tablespoon of olive oil. Add minced onion and garlic, sauté for 3 minutes until fragrant and translucent. Add risotto rice and sauté for another minute while constantly stirring.
- Deglaze with white wine and let it fully reduce. Season with a good pinch of salt and pepper. Gradually add hot vegetable broth just enough to cover the rice (~ 1 cup). Simmer on low heat, stirring occasionally, until all the liquid is absorbed. Then add more broth. Repeat until all the vegetable broth is used (about 20-25 minutes).
- Asparagus: Meanwhile, snap off the woody ends of the asparagus. Slice the bottom half of the asparagus into thin slices, and cut the top half into about 1-inch pieces.Heat a frying pan with one tablespoon of olive oil. Add the asparagus and sauté for 5 minutes over medium heat.
- Stir the roasted asparagus pieces, butter, mint, and lemon juice into the risotto. Season with salt and pepper to taste. Remove the risotto from the heat and let it sit covered for 2-5 minutes before serving.
Notes
- Cheese: Vegetarians might like to stir in some grated Parmesan at the end, while vegans can opt for a vegan cheese alternative!
- Keeps fresh for 3-4 days if stored in an airtight container in the refrigerator.
Nutrition
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