Asparagus Lemon Risotto

Check out this Asparagus Lemon Risotto – A light, healthy & tasty spin on a classic Italian dish. This delicious recipe is part of our Menu Planning program. Sign up today for this amazing guide– you can try it for free– enjoy over 500 recipes that are RDN approved!


    • 1 bunch asparagus, trimmed, chopped
    • 1 whole onion, chopped
    • 6 cups vegetable broth
    • 2 tablespoons unsalted butter
    • 2 tablespoons extra virgin olive oil
    • 1 1/2 cups arborio rice
    • 1/2 teaspoon fennel seeds
    • 1 lemon, zested and juiced
    • 4 tablespoons chopped fresh flat-leaf parsley leaves
    • pinch of sea salt
    • 1/3 cup chopped mushrooms (optional)


Prep: 1. Chop onion and asparagus. 2. Zest and juice lemon. 3. Simmer stock in a sauce pan. 4. Blanch asparagus in a separate pot of boiling water for 30 seconds to one minute, set aside. Make: 1. Heat olive oil and butter on medium heat in a large pan; saute onion. 2. Add rice and stir to coat with oil. 3. Add: fennel seeds, pinch of salt, 1 cup heated stock, and optional mushrooms. Keep adding stock 1 cup at a time, stirring until almost completely absorbed. 4. At the end: stir in asparagus, lemon zest, lemon juice, and parsley.

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