No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Asparagus-and-Lemon Risotto

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

  • Total Time:
  • Servings: 4
Asparagus-and-Lemon Risotto

Photography: Andrew Purcell

Source: Martha Stewart Living, January 2013


  • 6 cups vegetable stock, preferably homemade
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  • 1 cup thawed frozen peas
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt and freshly ground pepper


  1. Bring stock to a simmer in a medium saucepan.

  2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

  3. Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

  4. Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Cook's Note

To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro.

Reviews (14)

  • Eviebelle 11 Jan, 2014

    My husband is a risotto connoisseur. We have multiple cookbooks devoted solely to risotto recipes. I make risotto at least once a month for him. He LOVES this recipe. And I should add that he's not a particular fan of asparagus, but he still loves this. He took the leftovers to work for lunch two days and both days I got an "OMG so good!" text around 1pm. :-)

  • ryahaloms 8 Dec, 2013

    Thanks for an awesome recipe. Anyway, I think that you should use olive oil, as it is much more healthy
    than regular oil, and makes the meal more tasty.

  • ryahaloms 8 Dec, 2013

    Thanks for an awesome recipe. Anyway, I think that you should use olive oil, as it is much more healthy
    than regular oil, and makes the meal more tasty.

  • Kai Wroe 12 Sep, 2013

    Awesome post! You can also check this out: car competitions

  • iamalexhowell 8 Sep, 2013

    I will definitely try cooking this recipe! Thanks for sharing! Connect the world anonymously using best vpn uk.

  • Mueeid Khatri 18 Aug, 2013

    The volatility of private and public job openings has been huge recently. Just look at February 2010. It reminds about the volatility of future prices... pull your ex back ryan hall

  • aagroner 7 Aug, 2013

    Thanks for an informative and excellent post! Please write more.. those receipts looks delicious
    Treadmills world now

  • jimmythakkar 13 Jul, 2013

    Wow it looks yummy.

    I wish if it did not take 40 mins time though.

    Jimmy Thakkar

  • JOHN LEWIS 24 Jun, 2013

    I very much like this post as I am fond of having new experiments with food. The ingredients that you have mentioned helped me cook it with exceptional taste. This is really a wonderful recipe. All my friends like it when I serve it hot for them.internet dating tips

  • ashsex1g 14 May, 2013

    I have been researching every aspect of a possible career move. This post is very helpful and shows that you have a lot of knowledge on the topic. Do you have any others?
    burnaby recycling

  • edelaexa3 8 May, 2013

    Your post had provided me with another point of view on this topic. I had no idea that things can work in this manner as well. Thank you for sharing your perspective.
    buy reviews

  • maonear 11 Apr, 2013

    It will for all time be inspiring to read content from other writers.containing all information and also has a great impact on the new technology. Thanks for sharing it ffxi gold

  • kitapbigi 31 Mar, 2013

    I made these for Easter brunch and they came out great. I didn't have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty.
    evim şahane-evim şahane-evim şahane-evim şahane-

  • ElizParkCoop 10 Jan, 2013

    Truly an amazing risotto. So easy and so tasty! This will be a family keeper for quite a long time!!

Related Topics