March's Spring Asparagus & Lemon Risotto
A vibrant, creamy risotto featuring tender asparagus and bright lemon, capturing the fresh energy of early spring. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs Arborio rice, Asparagus, zested and juiced Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 1.5 cups Arborio rice
- 12 oz Asparagus
- 1, zested and juiced Lemon
- 4 cups Vegetable broth
- 1/2 cup White wine
- 1, minced Shallot
- 2 tbsp Butter
- 1/2 cup, grated Parmesan cheese
- 2 tbsp, chopped Fresh dill
Instructions
- Step 1: Heat 4 cups vegetable broth in a saucepan over medium-low heat until simmering, then maintain on low.
- Step 2: Melt 1 tbsp butter in a large skillet over medium heat, add 1 minced shallot, and cook for 2 minutes until softened.
- Step 3: Add 1.5 cups Arborio rice to the skillet, stirring constantly for 1 minute until translucent, then pour in 1/2 cup white wine and cook until fully absorbed.
- Step 4: Begin adding the warm broth 1 ladle at a time (about 1/2 cup), stirring constantly until each addition is absorbed before adding more, for 18-20 minutes until rice is al dente.
- Step 5: Stir in 12 oz trimmed asparagus pieces and 1/2 cup broth, cooking for 3 minutes until asparagus is tender, then add lemon zest, lemon juice, 2 tbsp chopped dill, and 1/2 cup Parmesan cheese, stirring until melted and creamy.
- Step 6: Remove from heat, stir in remaining 1 tbsp butter until glossy, and season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does March's Spring Asparagus & Lemon Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 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 March's Spring Asparagus & Lemon Risotto?
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 March's Spring Asparagus & Lemon Risotto?
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 March's Spring Asparagus & Lemon Risotto 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.
Is March's Spring Asparagus & Lemon Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
