Asparagus-and-Lemon Risotto

186 Ratings
  • 5 49
  • 4 68
  • 3 47
  • 2 16
  • 1 6

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.

Martha Stewart Living, January 2013

Gallery

Credit: Andrew Purcell

Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Directions

  • Bring stock to a simmer in a medium saucepan.

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  • 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.

  • 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.

  • 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 Notes

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

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Reviews (19)

186 Ratings
  • 5 49
  • 4 68
  • 3 47
  • 2 16
  • 1 6
Martha Stewart Member
06/11/2018
I decided to take the authors advice and make my own vegetable stock homemade for this dish. I used onions, carrots, tomatoes, leeks (the green part), mushrooms, celery, thyme, a few crumbled bay leaves, and parsley. I went with a dry '13 Chardonnay for the wine. This is probably the most flavorful dish I've ever cooked, and I was getting nonstop compliments by my company for dinner. Thanks so much for this great recipe!
Martha Stewart Member
03/05/2018
I love this recipe--now make this at least once a week. I like dry white wine for risotto, so used Sauvignon Blanc (Chateau Ste. Michelle is a good one) and used vegetable bouillon in 6 cups of boiling water for the stock. I am obsessed with this recipe during asparagus season!
Martha Stewart Member
02/21/2017
I did no onions no peas and used pino Grigio.
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Martha Stewart Member
05/20/2015
I made this last night for my husband and we both thought it was great. I used 3x the amount to lemon zest and added in shrimp
Martha Stewart Member
04/27/2015
This is a really wonderful dish. I had some leeks to use, so chopped those up and included instead of the asparagus. It was delicious!
Martha Stewart Member
01/11/2014
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. :-)
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Martha Stewart Member
12/08/2013
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. http://hillen-sculptor.com/
Martha Stewart Member
12/08/2013
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. http://hillen-sculptor.com/
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Martha Stewart Member
07/13/2013
Wow it looks yummy. I wish if it did not take 40 mins time though. Cheers, Jimmy Thakkar
Martha Stewart Member
06/24/2013
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Martha Stewart Member
03/31/2013
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-
Martha Stewart Member
01/10/2013
Truly an amazing risotto. So easy and so tasty! This will be a family keeper for quite a long time!!
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