I paired lemon, shallots, garlic and fresh asparagus to create a Lemon Parmesan Risotto that reveals a simple secret for a restaurant-style Parmesan Risotto at home.

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I make risotto when I want something that feels fancy but doesn’t need a babysitter at the stove. This version begins with soft shallots and is studded with bright asparagus, so each spoonful gives a little fragrant surprise.

I play with timing at the pan, sometimes stirring too hard, sometimes not enough, and somehow it still turns out luxuriously creamy. It’s the kind of dish that tricks people into thinking you slaved over it.

Want something restaurant-level but easy enough for a weeknight? Give this a try, its a small proud moment, a true Gourmet Dinner.

Ingredients

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Creamy, starchy short grain rice, gives risotto it’s rich texture and slow release carbs.
Bright, green stalks add fiber, vitamins and a fresh vegetal pop to every bite
Zest and juice bring lively acid, citrus aroma and cuts through the cheese.
Nutty, salty cheese gives umami richness and protein melts into a silky finish.
Mild sweet onion flavor adds depth without overpowering, cooks down to softness
Pungent and savory, a little goes a long way, boosts aroma and savory notes.
Extra virgin oil adds fruity fat, helps sauteing and carries flavors.
Adds silkiness and richness, small amount lifts mouthfeel and finishes glossy

Ingredient Quantities

1 1/2 cups arborio rice

2 tablespoons extra virgin olive oil

4 tablespoons unsalted butter divided

2 small shallots finely chopped

2 garlic cloves minced

1 pound asparagus trimmed and cut into 1 inch pieces

1 cup dry white wine optional but recommended

4 1/2 cups low sodium chicken or vegetable broth

zest of 1 lemon

2 tablespoons fresh lemon juice about 1 lemon

3/4 to 1 cup freshly grated Parmesan cheese plus extra for serving

kosher salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley optional

How to Make this

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1. Heat the 4 1/2 cups broth in a saucepan and keep it barely simmering on low so it’s warm when you add it, this helps the rice cook evenly.

2. Trim the asparagus and cut into 1 inch pieces. In a skillet warm 1 tablespoon olive oil and 1 tablespoon butter over medium high heat, season lightly with salt and pepper and sauté the asparagus until bright green and crisp tender, about 2 to 4 minutes, then remove and set aside.

3. In a wide heavy pan heat the remaining 1 tablespoon olive oil and 2 tablespoons butter over medium. Add the finely chopped shallots and cook until soft and translucent about 2 to 3 minutes, then add the minced garlic and cook 30 seconds until fragrant, dont let it brown.

4. Add the 1 1/2 cups arborio rice to the shallots and garlic, stir to coat the grains and toast for 1 to 2 minutes until the edges look translucent.

5. Pour in the 1 cup dry white wine if using, stir and let it almost fully absorb into the rice, scraping up any tasty bits from the bottom.

6. Start adding the warm broth a ladleful at a time, stirring often and allowing the liquid to be mostly absorbed before adding the next ladle. Keep the heat at a steady simmer, this will take about 18 to 20 minutes total; taste often so the rice is creamy and al dente. If it looks too thick add a little more broth or a splash of hot water.

7. When the rice is nearly done with about 2 to 3 minutes left, stir in the sautéed asparagus, the zest of 1 lemon and the 2 tablespoons fresh lemon juice, continue cooking until the asparagus is heated through.

8. Remove the pan from heat and stir in the remaining 1 tablespoon butter and 3/4 to 1 cup freshly grated Parmesan until silky and creamy, taste and season with kosher salt and freshly ground black pepper as needed. Let it rest a minute so the flavors settle.

9. Serve immediately topped with extra Parmesan and the 2 tablespoons chopped fresh parsley if you like, a little extra lemon zest or a crack of pepper makes it pop.

Equipment Needed

1. Saucepan (2 to 3 qt) to warm the broth
2. Wide heavy‑bottomed sauté pan or large skillet for the risotto
3. Separate skillet for sautéing the asparagus
4. Wooden spoon or sturdy silicone spatula for stirring (youll use this a lot)
5. Ladle to add the hot broth a bit at a time
6. Chef’s knife and cutting board for trimming and chopping
7. Microplane or zester for the lemon zest
8. Box grater or fine grater for fresh Parmesan
9. Measuring cups and spoons for rice, broth and seasonings

FAQ

How do I know when the risotto is done?

The rice should be creamy and loosely saucy but still have a tiny bite in the center, not mushy. This usually takes about 18 to 20 minutes after you start adding the broth, taste every few minutes to check.

Can I skip the white wine?

Yes you can, the wine just gives a bright acidity and extra flavor. If you skip it use another ladle of warm broth and a splash of lemon juice or a little white vinegar for balance.

Why keep the broth warm and how often should I stir?

Warm broth keeps the cooking steady so the rice cooks evenly and releases starch for that creamy texture. Stir pretty often, but you dont need constant stirring, just enough so the rice doesnt stick and to help it make that creamy sauce.

When should I add the asparagus so it stays nice and crisp?

Add the asparagus in the last 3 to 5 minutes of cooking so it stays tender crisp. If you prefer softer spears, add them a few minutes earlier or blanch them separately and fold them in at the end.

How much salt should I add since Parmesan is salty?

Go light on salt while cooking, taste near the end and then add more if needed. Parmesan adds a lot of saltiness, so start with a small pinch and adjust after you stir in the cheese.

Can I make this ahead or freeze leftovers?

Risotto is best fresh, but you can refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or water and stir in a little butter or extra Parmesan to bring back creaminess. Freezing is possible but the texture will change, it can get grainy.

Lemon Parmesan Risotto Recipe Substitutions and Variations

Arborio rice: swap with carnaroli or vialone nano. Both give great creaminess; carnaroli keeps a bit more bite while vialone nano can cook a touch faster so watch the liquid.
Asparagus: use frozen peas, broccolini, or sliced zucchini instead. Peas add sweet pop, broccolini is a similar green crunch, zucchini cooks quicker so stir it in near the end.
Dry white wine: replace with dry vermouth or just extra warm broth plus a splash of lemon juice or a little white wine vinegar. Vermouth gives nice aromatics, and if you skip alcohol you need that acid to brighten things up.
Parmesan cheese: sub with Grana Padano, Pecorino Romano or nutritional yeast for a vegan option. Pecorino is sharper and saltier so cut back on added salt, nutritional yeast needs a bit more fat for richness.

Pro Tips

1. Keep the broth barely simmering the whole time, not boiling, so every ladle you add is hot and the rice cooks evenly. If the broth cools down it slows cooking and youll end up overcooking the rice trying to fix it.

2. Toast the rice until the edges look translucent but dont let it brown, that toasting step gives flavor without making it nutty. Use a wide pan so the liquid evaporates evenly and you dont end up stewy.

3. Cook or blanch the asparagus separately and fold it in late so it stays bright and slightly crisp, not mush. If you want extra color blanch quickly in salted boiling water then shock in ice water before sautéing.

4. Finish off with cold butter and freshly grated Parmesan, then let the risotto sit a minute before serving, this makes it silky. Hold back a little cheese and broth to loosen at the table if it firms up, and taste for salt at the end because the cheese will add a lot.

Lemon Parmesan Risotto Recipe

Recipe by Francis Mead

0.0 from 0 votes

I paired lemon, shallots, garlic and fresh asparagus to create a Lemon Parmesan Risotto that reveals a simple secret for a restaurant-style Parmesan Risotto at home.

Servings

servings

Calories

609

kcal

Equipment: 1. Saucepan (2 to 3 qt) to warm the broth
2. Wide heavy‑bottomed sauté pan or large skillet for the risotto
3. Separate skillet for sautéing the asparagus
4. Wooden spoon or sturdy silicone spatula for stirring (youll use this a lot)
5. Ladle to add the hot broth a bit at a time
6. Chef’s knife and cutting board for trimming and chopping
7. Microplane or zester for the lemon zest
8. Box grater or fine grater for fresh Parmesan
9. Measuring cups and spoons for rice, broth and seasonings

Ingredients

1 1/2 cups arborio rice
2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter divided
2 small shallots finely chopped
2 garlic cloves minced
1 pound asparagus trimmed and cut into 1 inch pieces
1 cup dry white wine optional but recommended
4 1/2 cups low sodium chicken or vegetable broth
zest of 1 lemon
2 tablespoons fresh lemon juice about 1 lemon
3/4 to 1 cup freshly grated Parmesan cheese plus extra for serving
kosher salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley optional

Directions

Heat the 4 1/2 cups broth in a saucepan and keep it barely simmering on low so it's warm when you add it, this helps the rice cook evenly.
Trim the asparagus and cut into 1 inch pieces. In a skillet warm 1 tablespoon olive oil and 1 tablespoon butter over medium high heat, season lightly with salt and pepper and sauté the asparagus until bright green and crisp tender, about 2 to 4 minutes, then remove and set aside.
In a wide heavy pan heat the remaining 1 tablespoon olive oil and 2 tablespoons butter over medium. Add the finely chopped shallots and cook until soft and translucent about 2 to 3 minutes, then add the minced garlic and cook 30 seconds until fragrant, dont let it brown.
Add the 1 1/2 cups arborio rice to the shallots and garlic, stir to coat the grains and toast for 1 to 2 minutes until the edges look translucent.
Pour in the 1 cup dry white wine if using, stir and let it almost fully absorb into the rice, scraping up any tasty bits from the bottom.
Start adding the warm broth a ladleful at a time, stirring often and allowing the liquid to be mostly absorbed before adding the next ladle. Keep the heat at a steady simmer, this will take about 18 to 20 minutes total; taste often so the rice is creamy and al dente. If it looks too thick add a little more broth or a splash of hot water.
When the rice is nearly done with about 2 to 3 minutes left, stir in the sautéed asparagus, the zest of 1 lemon and the 2 tablespoons fresh lemon juice, continue cooking until the asparagus is heated through.
Remove the pan from heat and stir in the remaining 1 tablespoon butter and 3/4 to 1 cup freshly grated Parmesan until silky and creamy, taste and season with kosher salt and freshly ground black pepper as needed. Let it rest a minute so the flavors settle.
Serve immediately topped with extra Parmesan and the 2 tablespoons chopped fresh parsley if you like, a little extra lemon zest or a crack of pepper makes it pop.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.