Creamy, bright risotto starring tender spring asparagus, lemon, and Parmesan. A cozy yet elegant stovetop dinner that’s naturally gluten-free and easy to adapt—perfect as a vegetarian main or a side.
4cupslow-sodium vegetable or chicken broth, kept warm
1lbfresh asparagus, trimmed and cut into 1-inch pieces
1/2cupgrated Parmesan cheese
1tbspfresh lemon juice
1tsplemon zest, finely grated
1/2cuppeas, fresh or frozen (optional)
2tbspchopped fresh chives or parsley, for garnish
Kosher salt and freshly ground black pepper, to taste
Instructions
Bring the broth to a gentle simmer in a saucepan and keep warm over low heat.
In a wide skillet, heat olive oil and 1 tablespoon butter over medium heat. Add the chopped shallot (and garlic, if using) and cook 2–3 minutes until soft and translucent.
Stir in the Arborio rice and cook 1–2 minutes, stirring often, until the edges of the grains look slightly translucent and lightly toasted.
Begin adding warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Maintain a gentle simmer.
After about 10–12 minutes of cooking, stir in the asparagus (and peas, if using). Continue adding broth and stirring until the rice is al dente and the texture is creamy, 18–20 minutes total.
Remove from heat and stir in the remaining 1 tablespoon butter, Parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper.
Let the risotto rest 1 minute, then spoon into bowls. Garnish with chopped chives or parsley and extra Parmesan if desired. Serve immediately.