Sunbeam Lemon Risotto with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, sun-kissed risotto with bright lemon notes and tender asparagus, evoking the golden warmth of daylight. This italian-inspired rice & grains (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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove from heat and let rest for 2 minutes. Taste and adjust salt if needed, then serve immediately while steaming.

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.

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