Lemon-Basil Risotto with Roasted Asparagus
A creamy risotto infused with fresh lemon zest and basil, topped with tender roasted asparagus spears for a bright springtime meal. This italian-inspired vegetarian ready in about 45 minutes pairs arborio rice, vegetable broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cup arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic clove, minced
- 1/2 cup parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 tbsp lemon zest
- 1/4 cup fresh basil leaves, chopped
- 1 bunch (about 1 lb) asparagus, trimmed
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 bunch trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange on a baking sheet and roast for 12-15 minutes until tender and lightly browned.
- Step 2: In a medium saucepan, heat 4 cups vegetable broth over low heat to keep warm.
- Step 3: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, sauté for 2-3 minutes until translucent and fragrant.
- Step 4: Add 1 cup arborio rice to the skillet and stir for 1-2 minutes until the rice is well coated and slightly toasted.
- Step 5: Pour in 1/2 cup dry white wine, stirring continuously until the wine is mostly absorbed.
- Step 6: Begin adding warm broth, 1/2 cup at a time, stirring frequently and waiting until the liquid is almost completely absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and tender but still slightly al dente.
- Step 7: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tbsp lemon zest, and 1/4 cup chopped fresh basil. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste.
- Step 8: Serve the risotto topped with the roasted asparagus spears.
Frequently asked questions
How long does Lemon-Basil Risotto with Roasted Asparagus take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Basil Risotto with Roasted Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Lemon-Basil Risotto with Roasted Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Basil Risotto with Roasted Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Basil Risotto with Roasted Asparagus?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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