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4.3 from 27 votes

Lemon Risotto with Asparagus

Lemon Risotto with Asparagus is a luxe Italian recipe enriched with three cheeses!

Cook Time
mins
Total Time
40 mins
Servings: 4 servings
Calories: 807 kcal
Course: Dinner
Cuisine: Italian-American Fussion

Ingredients

  • 1 lb asparagus
  • 1 small onion minced
  • 1 large shallot minced
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 cup arborio rice
  • the juice and zest of 1 lemon
  • 1/3 cup marsala wine or any dry white wine
  • 4 cups chicken stock
  • 2 cups water
  • pinch saffron
  • 2-3 oz mascarpone cheese
  • 1/2 cup shredded Asiago cheese
  • 1/ 3 cup crumbled gorgonzola cheese
  • fresh thyme sprigs
  • salt and fresh pepper

Instructions

    Cup of Yum
  1. Set oven to 450F
  2. Wash and trim the bottom third off the asparagus. Lay it out on a baking sheet and drizzle with olive oil. Roll the asparagus in the oil to coat. Roast in the pre-heated oven for 5 minutes. You can also use a grill, or the broiler. Just don't overcook it. Remove to a cutting board and slice on a diagonal into bite sized pieces. Set aside.
  3. In a small saucepan heat the stock and water to a simmer. Add in the saffron threads. Keep it hot on the stove.
  4. In a heavy wide bottomed pot, heat the olive oil and butter over medium heat. Saute the onion and shallot for about 5 minutes until translucent, do not brown.
  5. Add in the rice and stir to coat the rice with the oil and butter. Cook for a minute or two.
  6. Add in the lemon juice and stir until absorbed.
  7. Add in the wine and stir till absorbed.
  8. Using a large ladle or a cup measure, scoop about 2/3 cup hot stock into the rice and stir until it is almost completely absorbed. Make sure you have the heat on high enough so that the slow simmer never stops, but not so high that the rice sticks.
  9. Continue adding the broth as soon as the previous cup has been absorbed, when you can drag the spoon along the bottom of the pan and the rice parts with no thin liquid immediately filling in the gap.
  10. When you start to get toward the end of the broth, taste the rice to see how much longer it needs. Just like with pasta, you want it al dente...not mushy. I usually have about a cup of broth leftover. This will usually take about 35-40 minutes, give or take.
  11. At the end, turn off the heat, add the cheeses and the asparagus. Gently strip the leaves from several sprigs of fresh thyme and add in as well. Stir to combine and melt the cheeses, Check your seasonings, add more salt and pepper if needed. If the cheese has absorbed liquid and the risotto is dry, add a bit more broth. I like to serve my risotto a little on the wet side, in shallow bowls. It tends to thicken as it sits. Garnish with thyme and lemon zest.

Nutrition Information

Calories 807kcal (40%) Carbohydrates 63g (21%) Protein 36g (72%) Fat 44g (68%) Saturated Fat 25g (125%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 101mg (34%) Sodium 1561mg (65%) Potassium 850mg (24%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 1901IU (38%) Vitamin C 23mg (26%) Calcium 671mg (67%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 807

% Daily Value*

Calories 807kcal 40%
Carbohydrates 63g 21%
Protein 36g 72%
Fat 44g 68%
Saturated Fat 25g 125%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 0.1g 5%
Cholesterol 101mg 34%
Sodium 1561mg 65%
Potassium 850mg 18%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 1901IU 38%
Vitamin C 23mg 26%
Calcium 671mg 67%
Iron 6mg 33%

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