Lemon-Parmesan Risotto with Asparagus Tips

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A creamy risotto brightened with fresh lemon zest and tender asparagus tips finished with freshly grated Parmesan cheese. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 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 360 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 tablespoons olive oil
• 1 medium shallot, finely chopped
• 1 garlic clove, minced
• 1 cup asparagus tips, trimmed and cut into 1-inch pieces
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a medium saucepan, warm 4 cups vegetable broth over low heat to keep it hot.
2. Step 2: In a large skillet or saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 medium finely chopped shallot and 1 minced garlic clove, sautéing for 2-3 minutes until soft and fragrant.
3. Step 3: Stir in 1 cup arborio rice, cooking for 1-2 minutes until the rice is lightly toasted and opaque.
4. Step 4: Add 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
5. Step 5: Begin adding the warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 15 minutes.
6. Step 6: When the rice is halfway cooked, stir in 1 cup asparagus tips and continue adding broth and stirring until the rice is creamy and just tender, about 5-7 more minutes.
7. Step 7: Remove from heat and stir in 2 tablespoons unsalted butter, 1/2 cup grated Parmesan cheese, 1 teaspoon lemon zest, and 1 tablespoon fresh lemon juice. Season with salt and black pepper to taste. Let rest for 2 minutes before serving.