Illuminating Lemon Risotto with Asparagus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A bright, zesty risotto where lemon zest and juice create a 'light' flavor profile, complemented by tender asparagus for a dish that feels like sunshine on a plate. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, vegetable broth, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 4 cups vegetable broth
• 1 cup trimmed and cut into 1-inch pieces asparagus
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup finely diced shallot
• 1/2 cup white wine
• 2 tbsp butter
• 1/2 cup grated parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 4 cups vegetable broth in a saucepan until simmering. In a large saucepan, melt 1 tbsp butter over medium heat. Add 1/2 cup finely diced shallot and cook for 2-3 minutes until translucent and fragrant, stirring constantly.
2. Step 2: Add 1 1/2 cups arborio rice to the shallot mixture, stirring to coat every grain. Cook for 1 minute until rice is slightly toasted and fragrant.
3. Step 3: Pour in 1/2 cup white wine and stir continuously until fully absorbed, about 2 minutes. Add 1 cup of the simmering broth, stirring constantly until absorbed.
4. Step 4: Continue adding broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more, for 20-25 minutes total until rice is creamy and al dente.
5. Step 5: Stir in 1 cup trimmed asparagus pieces and cook for 4-5 minutes until asparagus is tender-crisp.
6. Step 6: Remove from heat. Stir in 1 tbsp lemon zest, 2 tbsp lemon juice, 1/2 cup grated parmesan, 1 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until cheese melts and mixture is creamy and glossy.
7. Step 7: Let rest for 5 minutes before serving to allow flavors to meld and the risotto to thicken slightly.