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lemon-asparagus-risotto-recipe

Lemon Asparagus Risotto

A creamy and zesty vegan risotto with fresh asparagus and lemon.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 1 bunch asparagus trimmed and cut into 1-inch pieces
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 0.5 cup dry white wine optional
  • 1 lemon zested and juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions 

  1. Heat the vegetable broth in a pot and keep it warm.
  2. In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  3. Add Arborio rice and cook, stirring constantly, for 2 minutes.
  4. Pour in the white wine (if using) and cook until absorbed.
  5. Add a ladle of warm vegetable broth to the rice, stirring until absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and cooked through (about 20 minutes).
  6. In the last 5 minutes of cooking, add the asparagus pieces.
  7. Stir in lemon zest and juice. Season with salt and pepper.
  8. Garnish with fresh parsley before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 300mg | Fiber: 4g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Asparagus, Lemon, Risotto, Vegan
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