Sunbeam Lemon Risotto with Asparagus
A vibrant, sun-kissed risotto with bright lemon notes and tender asparagus, evoking the golden warmth of daylight. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs Arborio rice, Frozen asparagus, Lemon zest 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
- 12 oz Frozen asparagus
- 1 tbsp Lemon zest
- 4 cups Chicken stock
- 2 tbsp Butter
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Olive oil
- 1/2 tsp Salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 cup Arborio rice and toast for 2 minutes until translucent, stirring constantly.
- Step 2: Pour in 4 cups chicken stock, 1/2 tsp salt, and simmer gently for 18-20 minutes, adding 1/2 cup stock every 5 minutes until rice is creamy and al dente, stirring frequently.
- Step 3: Add 12 oz frozen asparagus and cook for 3 minutes until tender-crisp. Stir in 1 tbsp lemon zest, 2 tbsp butter, and 1/2 cup Parmesan cheese until fully melted and glossy.
- Step 4: Remove from heat and let rest for 2 minutes. Taste and adjust salt if needed, then serve immediately while steaming.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Lemon Risotto with Asparagus 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 Sunbeam Lemon Risotto with 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 Sunbeam Lemon Risotto with 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 Sunbeam Lemon Risotto with 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.
Is Sunbeam Lemon Risotto with Asparagus 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
- ★★★★★
Simple and delicious.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
