Go Back
+ servings
wooden spoon stirring through cooked risotto with asparagus

Lemon Parmesan Risotto

Katerina | Diethood
This creamy, thick Lemon Parmesan Risotto is fragrant with shallots and garlic, and studded with fresh green asparagus.
Servings : 4
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • 4 cups chicken broth
  • 3 tablespoons butter, divided
  • 4 shallots, finely chopped
  • 4 cloves garlic, pressed
  • 1 cup arborio rice
  • 2 tablespoons lemon juice
  • ½ pound thin asparagus, (optional), ends trimmed off, and stalks cut into about 1½-inch pieces
  • cup freshly grated parmesan cheese
  • Salt and freshly cracked black pepper, to taste
  • Chopped fresh parsley, for garnish
  • 1 teaspoon lemon zest, for garnish, optional


  • Heat the chicken broth in a small saucepan until it’s warm. You don’t want it boiling; just bring it to a slow simmer.
  • In the meantime, melt two tablespoons butter in a 4-quart saucepan set over medium heat.
  • Add in the shallots and cook for a minute or two, or until translucent.
  • Stir in the garlic and cook for 20 seconds.
  • Stir in the arborio rice; cook for 2 minutes, stirring constantly, until coated in butter and lightly toasted.
  • Add the lemon juice and stir it in.
  • Add ½ cup chicken broth to the rice and continue to stir until the liquid is almost all absorbed.
  • Add more of the chicken broth in ½ cup increments, stirring after each addition.
  • As soon as the broth is all absorbed, add the next ½ cup of broth.
  • When you get to the last ½ cup of broth, add in the asparagus pieces, then stir in the last ½ cup of broth.
    Continue to cook for 2 more minutes, or until risotto is done and asparagus is tender.
    Risotto is ready in about 20 to 25 minutes, or until rice is tender and the consistency is like a thick porridge.
  • Remove from heat.
  • Gently stir in the parmesan cheese and 1 tablespoon butter.
  • Taste for salt and adjust accordingly. Add more lemon if you like a more citrusy taste.
  • Garnish with black pepper, chopped parsley, and lemon zest.
  • Serve.


Calories: 382 kcal | Carbohydrates: 51 g | Protein: 15 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 34 mg | Sodium: 342 mg | Potassium: 478 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 801 IU | Vitamin C: 10 mg | Calcium: 181 mg | Iron: 4 mg | Net Carbs: 47 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Lunch/Dinner, Main Course
Cuisine: Italian
Keyword: risotto, risotto recipe