Lemon Asparagus Risotto

This risotto is a great side for seafood dishes or as a stand-Pan seared shrimp with risottoalone meal.


  • 1 T extra virgin olive oil
  • 1 small onion, chopped
  • 1 stalk celery, finely chopped
  • salt & pepper to taste
  • 2 cloves garlic, minced
  • 1/2 t fresh thyme
  • 1.5 c Arborio rice
  • 3/4 c white wine
  • 48 oz chicken or veggie stock
  • 2 T butter
  • ~ 1 lb asparagus, cleaned, tough ends removed, chopped into small pieces (approx. 1 inch)
  • 2T fresh lemon juice
  • 1/3 c pecorino-romano cheese
  • fresh chives, chopped (optional)


  • Place the chicken stock in a small pot and keep flame on low.
  • In a separate large skillet (with a fitted lid available) on medium heat, add oil.  Once hot, add onion and celery and sauté until tender (approx. 5 min).
  • Add salt, pepper, garlic, rice, and thyme and stir constantly for 2-3 min.
  • Add wine and stir.
  • Once wine is absorbed, turn heat to low, add asparagus and add a little stock (about a ladle full), butter, stir and cover with lid. Watch carefully and stir as needed as rice will stick to pan if all liquid is absorbed.  Note: you can add the asparagus later in the cooking process if bright green and not as tender asparagus is preferred or steam separately.
  • Every few minutes, add more stock (a ladle full at a time) until all stock has been absorbed and rice is cooked (approximately 30-40 min)
  • Add lemon juice and stir.
  • Turn off the heat and add cheese and chives (if used).
  • Stir until blended and enjoy!

2 thoughts on “Lemon Asparagus Risotto

  1. Pingback: Pan Seared Sea Scallops | Find the Time to Cook

  2. Pingback: Baked Salmon with Beurre Blanc Sauce | Find the Time to Cook

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