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+ servings

Lemon Asparagus Risotto

Yield: 6 servings
Prep Time: 5 mins
Cook Time: 30 mins
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This Lemon Asparagus Risotto is a deliciously creamy one-pot recipe.


  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 4 cups chicken stock
  • 1 lb. asparagus, cut into 1/4 pieces*
  • 2 Tbsp butter
  • 1/4-1/2 cup parmesan cheese
  • 1/2 lemon zest, about 1 tsp.
  • 1/2 lemon juice, about 1.5 Tbsp.
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup canned coconut milk, optional


  • Cook Onion: In a large/deep pan over medium heat, add the olive oil and onion. Saute for 3-4 minutes or until the onion has softened and become translucent. 
  • Add Garlic & Arborio Rice: Add the chopped garlic and arborio rice to the pan and saute for 1 minute.
  • Add Wine: Add the white wine to the pan and cook until the wine has been absorbed.
  • Add Stock: Increase the heat to medium/high. Add about 1/2 cup of the chicken stock and stir until absorbed. Repeat this process until you only have 1/2 cup of stock left.
  • Add Stock & Asparagus: Add the asparagus when adding the last 1/2 cup of stock. Stir until absorbed. Once all the stock has been absorbed, remove from heat.
  • Add Remaining Ingredients: Add parmesan cheese, lemon zest, lemon juice, butter, salt, pepper and coconut milk (optional). Still until well combined.
  • Serve: Serve immediately. Top with additional parmesan and lemon zest if desired. 


*See :03 of how-to video above for visual instructions for cutting the asparagus.


Serving: 1.5cups | Calories: 308kcal | Carbohydrates: 39g | Protein: 10g | Fat: 12g | Cholesterol: 18mg | Sodium: 653mg | Fiber: 3g | Sugar: 5g
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