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Creamy asparagus risotto with lemon and mint! A refreshing, easy, and delicious main course perfect for spring!

asparagus risotto with mint and lemon next to a glass of wine

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.

close up shot of lemon asparagus risotto

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.
a bowl with risotto, asparagus, and mint


See recipe card for quantities.

  • Green Asparagus – The star ingredient! Look for stalks that are bright green and firm, with tight, closed tips.
  • Risotto Rice – Arborio rice or Carnaroli rice works best.
  • Mint – Adds a refreshing, cool taste. Can be substituted with other fresh herbs such as chives, thyme, or parsley.
  • Lemon Juice – Brings freshness and a lovely citrus note. Feel free to add lemon zest for extra flavor. Lime juice also works well.
  • Onion & Garlic – Essential for more flavor. Substitute onion with two shallots for a milder twist.
  • White Wine – For deglazing. Can be replaced with Martini for a slightly sweeter risotto.
  • Vegetable Broth – The cooking liquid for the risotto rice! The higher the quality, the better the dish will taste. 😉
  • Olive Oil & Butter – For added flavor.
  • Optional: Vegetarians might like to stir in some grated Parmesan at the end, while vegans can opt for a vegan cheese alternative!

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!

  1. 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.
  2. 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 Risotto Recipe Step 1-4
  1. Asparagus Prep: Trim and slice the asparagus, sautéing in olive oil and seasoning with salt and pepper. Set aside.
Asparagus Risotto Recipe Step 4-8
  1. Combine and Season: Mix the sautéed asparagus into the risotto along with butter, fresh mint, and lemon juice. Adjust seasoning as needed.
  2. Rest and Serve: Remove from heat, cover, and let the risotto rest to meld the flavors before serving.
Asparagus Risotto Recipe Step 9-10

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.

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📖 Recipe

a bowl with risotto, asparagus, and mint

Asparagus Risotto with Lemon & Mint

Creamy asparagus risotto with lemon and mint! A refreshing, easy, and delicious main course perfect for spring!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :23 minutes
Total Time :28 minutes
Servings : 4
Calories : 449kcal


  • 2 tbsp 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 tbsp butter or olive oil, dairy-free butter
  • ½ bunch fresh mint chopped
  • a splash lemon juice


  • 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.


  • 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.


Calories: 449kcal | Carbohydrates: 72g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1228mg | Potassium: 376mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1505IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 6mg


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5 from 1 vote (1 rating without comment)

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