Lemon risotto with asparagus and zucchini

bowl of lemon risotto with fork under bowl

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4.67 from 3 votes

Lemon risotto with asparagus and zucchini

This lemon risotto is a tasty mix of comfort factor and fresh spring brightness.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings: or 2 large portions

Calories: 541kcal

Author: Caroline's Cooking

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Ingredients

6 spears asparagus approx
½ zucchini courgette, large or 1 small
1 leek or ½ large (optional)
1 ½ tablespoon butter
1 tablespoon olive oil
½ onion
2 cloves garlic or 1 if large, depending on size
1 ½ cups arborio risotto rice
3 cups light stock
salt and pepper
½ lemon juice and zest ie from ½ lemon, or more to taste
½ cup grated parmesan (lightly packed, less if not freshly grated)

US Customary - Metric

Instructions

Cut the asparagus and zucchini into small chunks, and slice and halve the leek. Dice the onion and finely dice or crush the garlic.
Heat 1tbsp of the butter in a pan over a medium heat and add the asparagus, zucchini and leek. Cook, stirring regularly until softened, around 3-4 mins, then remove from pan and set aside.
Add the remaining butter and oil to the pan. Soften onion 2-3 mins, then add garlic, cook another 2-3 mins until onion starting to brown slightly.
Add the rice and cook briefly to ensure well coated in oil/butter mixture. Mix through about half of the grated lemon zest, some salt and pepper.
Add the stock a bit at a time (around ½ to 1 cup at a time - see note re if you want to use some wine first), adding more as the last is absorbed. Stir now and again as it cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.
Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add the remaining lemon zest, lemon juice and add back the asparagus, zucchini and leek.
Add parmesan and stir well.

Notes

Note, before adding the first amount of stock, in step 5, you can add some dry white wine first (around ¼-1/2 cup, 60-120ml). Let it deglaze the pan and largely evaporate before adding stock and continuing as above. While wine is common in many risottos, I don't typically add here so you can get the full lemon flavor, hence why not listed in ingredients above but as you prefer.

Nutrition