With a rich and creamy texture and fresh and fragrant flavour, this Lemon Butter Asparagus Risotto is the perfect way to pair humble pantry staples with delicious dairy to create a decadent weeknight meal.

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PREP10 min
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Cooking35 min
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Ready in45 min



  1. Step
    In a saucepan, warm the broth until steaming.
  2. Step
    In a separate large pot or pan on medium-high heat, warm olive oil and 2 tablespoons butter.
  3. Step
    Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic and cook for another 30 seconds until fragrant.
  4. Step
    Add rice and cook, stirring frequently, until the edges are translucent, about 2 to 3 minutes. Add wine (optional) and cook and stir until evaporated.
  5. Step
    Add ½ cup of warm broth and cook, stirring frequently, until almost all of the broth has absorbed. Continue adding ½ cup of broth in this manner until rice is tender and creamy, about 20 to 25 minutes in total.
  6. Step
    With the last batch of broth, add chopped asparagus and allow to cook until tender, 3-4 minutes, or until it is bright green in colour.
  7. Step
    Once cooked, remove from the risotto from the heat and stir in lemon zest, lemon juice, herbs, cheese, and remaining 2 tablespoons butter.
  8. Step
    Season with salt and pepper to taste and serve immediately with additional cheese, lemon zest and herbs.


Nutritional info per serving:

Per Serving

Calories 335
Protien 9 g
Carbohydrates 26 g
Fat 22 g
Fibre 1 g
Sodium 1559 mg

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