Welcome spring with this delicious, EASY Asparagus Risotto! With fresh chives, fresh lemon zest, parmesan cheese, tender asparagus, and edible flowers, this is the perfect spring dish.

I’m officially in my risotto era. I finally cracked the code so buckle up for a plethora of risotto recipes. This is a twist on my original Lobster Risotto. I did use a second pan to make sure I cooked the asparagus exactly to my liking. I didn’t want it to get mushy while I was finishing the asparagus.

Do not, I repeat, do not use a pan with tall sides. Use a large, flat skillet to make risotto. It makes the process a breeze, allowing the rice to quickly absorb the liquid. You’ll thank me later!

I felt like a cartoon character saying, “mmm!” after every bite. It’s so bright and lemony and cheesy, three things I love associated with asparagus. I hope you love this recipe as much as I do!

Asparagus Risotto

4 cups vegetable broth
3 Tbsp butter
2 shallots, finely chopped
4 cloves garlic, minced
1 cup Arborio rice
1 Tbsp olive oil
1 bunch fresh asparagus, cut into pieces
1/2 cup grated Parmesan cheese
1 lemon
Salt, pepper to taste
1 Tbsp fresh chives
Serving suggestion: lemon wedges, fresh herbs, edible flowers

1. Warm vegetable broth in a medium saucepan and keep warm while you make the risotto.
2. In a large skillet, melt 3 Tbsp butter over medium heat. Add the shallots and sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
3. Add the Arborio rice to the pot, stirring until lightly toasted, about 2-3 minutes.
4. Slowly add one cup of warm broth to the rice. Stir until most of the liquid is absorbed. Add the broth one ladle at a time, stirring until each ladle is absorbed. This should take about 20 minutes over medium heat.
5. Meanwhile, heat 1 Tbsp olive oil in a medium skillet. Add asparagus and cook over medium low heat until cooked to your liking, about 5-10 minutes. Season asparagus with salt and pepper.
6. When risotto has absorbed all of the liquid and is cooked al dente, stir in the asparagus, parmesan cheese, and fresh chives. Zest half a lemon and add the juice of half a lemon, reserving the additional lemon zest and lemon half for serving.

Happy stirring,

Don’t forget to follow The Rose Table on Facebook, Twitter, and Instagram! Sign up for The Rose Table’s emails here. Get The Rose Table Cookbook here. Shop my merch here.