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Lemon Asparagus Risotto
4.7 from 21 votes

Lemon Asparagus Risotto

Fresh and zesty risotto recipe with spring vegetables is an amazing side dish!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Calories: 414 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 Tbsp avocado oil divided
  • 1 yellow onion finely chopped, medium
  • 16 ounces baby bella mushroom chopped
  • 1 asparagus trimmed and chopped, bunch
  • 5 cloves garlic minced
  • 2 cups arborio rice
  • 8 cups chicken broth low-sodium or vegetable broth
  • 1 Tbsp parsley dried
  • 1 tsp rosemary dried
  • 1 Tbsp lemon zest
  • 2 tsp lemon juice fresh
  • ½ tsp salt to taste, sea salt
  • 1 cup green peas
Optional Add Ins:
  • 1 cup Parmesan Cheese grated
  • 1/3 cup dry white wine

Instructions

    Cup of Yum
  1. Pour the chicken broth into a large saucepan and heat it on the stove top until it comes to a full boil. Reduce the heat and keep the saucepan covered while you sauté the vegetables. You want the broth to remain at a boiling point, but not be boiling out of control.
  2. Add 2 tablespoons of avocado oil to a Dutch oven or thick-bottom large saucepan and heat to medium-high. Add the onion and sauté, stirring occasionally until translucent, about 5 minutes. Add the mushrooms, asparagus, and garlic and sauté until mushrooms are golden-brown, about 5 to 8 minutes. If at any time the vegetables begin to stick to the pan, you can add a small amount of water or broth to deglaze it.
  3. Transfer the vegetable mixture to a bowl and set aside. Add the remaining 2 tablespoons of avocado oil to the Dutch oven, along with the arborio rice and about ¼ cup of broth. Stir the rice constantly and allow it to brown slightly for 2 minutes. 
  4. Begin adding the broth to the rice, one ladle full at a time (about ¾ to 1 cup), stirring well between each addition and allowing the liquid to mostly absorb before adding more. Add the dried parsley, rosemary, and lemon zest and juice.
  5. Continue adding the broth and stir constantly until the rice is completely cooked. The texture should be slightly al dente, but nice and soft but not mushy. You may not need all of the broth. Add the vegetable mixture back into the pot with the rice along with the peas. Stir well. If adding cheese, do so now.
  6. Serve alongside your main entrée.

Notes

  • *Stir in Parmesan cheese at the end of the cooking process, at the same time you add back in the mushrooms and peas.
  • **If using white wine, add it to the stock pot at the same time you add the arborio rice (early in the cooking process).

Nutrition Information

Serving 1of 6 Calories 414kcal (21%) Carbohydrates 57g (19%) Protein 19g (38%) Fat 9g (14%) Fiber 5g (20%) Sugar 3g (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 414

% Daily Value*

Serving 1of 6
Calories 414kcal 21%
Carbohydrates 57g 19%
Protein 19g 38%
Fat 9g 14%
Fiber 5g 20%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.