LEMONY ASPARAGUS RISOTTO
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A creamy risotto with fresh asparagus and bright lemon flavor, enriched with Parmesan and mascarpone. Perfect as a main dish or paired with seared scallops.
Ingredients
- 1.18 L chicken or vegetable broth
- 237 ml dry white wine
- 59.1 ml butter
- 14.8 ml olive oil
- 2 large shallots chopped
- 473 ml arborio rice
- 237 ml asparagus tips cut into 1-inch pieces
- 237 ml grated parmesan
- 59.1 ml mascarpone cheese
- 1 large lemon zest
- 44.4 ml freshly squeezed lemon juice
- kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 182 mg
- Iron: 0.77 mg
- Magnesium: 18.9 mg
- Phosphorus: 141 mg
- Potassium: 201 mg
- Zinc: 0.94 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.18 L chicken or vegetable broth
- 237 ml dry white wine
- 59.1 ml butter
- 14.8 ml olive oil
- 473 ml arborio rice
- 237 ml grated parmesan
- 59.1 ml mascarpone cheese
- 44.4 ml freshly squeezed lemon juice
- kosher salt
- freshly ground black pepper
Prepare
- Chop 2 large shallots
- 237 ml asparagus tips, cut into 1-inch pieces
- 1 large lemon, zest
Let's Cook
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Step 1.
In a stockpot, combine 5 cups chicken or vegetable broth and 1 cup dry white wine. Bring to a boil over high heat, then reduce the heat to medium-low to keep the liquid at a gentle simmer.
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Step 2.
In a wok or large pan over medium heat, melt ¼ cup (½ stick) butter with 1 tablespoon olive oil. Add the chopped shallots and sauté until golden, about 4 minutes.
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Step 3.
Add 2 cups arborio rice to the wok and stir constantly, gently toasting the rice for 2 minutes until the grains are translucent at the edges.
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Step 4.
Add 1 cup asparagus tips (cut into 1-inch pieces) and 1½ cups of the simmering broth-wine mixture. Cook, stirring frequently, until the liquid is almost completely absorbed by the rice.
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Step 5.
Continue adding the remaining simmering liquid one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Cook until the rice is tender and creamy, about 35 minutes total.
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Step 6.
Remove the risotto from heat. Stir in 1 cup grated Parmesan, ¼ cup mascarpone cheese, the zest of 1 large lemon, and 3 tablespoons freshly squeezed lemon juice. Season with kosher salt and freshly ground black pepper to taste. Serve immediately.