Name: Lemon Asparagus Risotto Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 10 ounces asparagus, trimmed and chopped into 2-inch pieces; 2 Tbsp butter; 1 Tbsp olive oil; 1 large shallot, finely minced; 1 1/2 cups arborio rice; 2 Tbsp lemon juice; 3 1/2 cups chicken stock, divided; 1/2 cup Parmesan cheese, shredded, plus more for garnish; 1/3 cup mascarpone cheese

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There are weeknight dinners, and then there are those meals that feel like a tiny celebration even if it’s just you at the table. Lemon Asparagus Risotto is exactly that kind of dish—a creamy, bright, ultra-satisfying bowl that lets simple ingredients shine. This isn’t just any risotto; the fresh asparagus and a pop of zesty lemon cut through all that luscious, cheesy rice for a springy comfort dish that you’ll crave all year round. Whether you’re new to making risotto or a risotto enthusiast looking for a fresh take, this Instant Pot version makes it practically foolproof and unforgettable.

Lemon Asparagus Risotto Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Asparagus Risotto comes together with just a handful of humble ingredients, but each one is essential for creating the perfect balance of creamy texture, vibrant color, and rich flavor. Here’s what you’ll need, plus a few tips to make every element sing.

Asparagus: Use fresh, trimmed asparagus for the best flavor and a beautiful pop of green; thicker spears benefit from a quick peel on the lower ends.
Butter: Adds rich, velvety depth and helps soften the shallots while toasting the rice.
Olive oil: Combines with butter to keep the flavors bright and prevents sticking.
Shallot: Milder than onion, it melts right into the risotto, adding a subtle, savory sweetness.
Arborio rice: The classic choice for risotto—its high starch content ensures that signature creamy texture.
Lemon juice: Provides zippy brightness and balances the richness; don’t skip it!
Chicken stock: The backbone of flavor; use low-sodium for control, and feel free to sub in vegetable stock for a vegetarian twist.
Parmesan cheese: Salty, nutty, and necessary for that classic Italian risotto finish.
Mascarpone cheese: This unexpected addition makes the risotto extra creamy and dreamy—like a hug in a bowl.

How to Make Lemon Asparagus Risotto

Step 1: Sauté the Shallots

Start by melting the butter and olive oil together right in your Instant Pot using the SAUTÉ setting (set to NORMAL). Once shimmering, toss in your finely minced shallot. Stir for about a minute, just until it’s soft and fragrant—no need for browning, just a gentle sweat to draw out flavor.

Step 2: Toast the Rice

Add the arborio rice directly into the pot with your buttery shallots. Stir constantly for another minute, letting each grain glisten and toast ever so slightly. This not only builds flavor but also primes the rice to soak up all the lemony, stocky goodness that’s coming next.

Step 3: Add Lemon Juice and Stock

Deglaze the pot with fresh lemon juice, scraping up any flavorful bits stuck to the bottom. Immediately follow with 3 cups of chicken stock (save the last half cup for later). Give it all a good stir, lock on the Instant Pot lid, and set the vent to SEAL. Press PRESSURE COOK for 6 minutes—then let the magic of Lemon Asparagus Risotto happen!

Step 4: Prep the Asparagus

While the risotto cooks, place your chopped asparagus into a microwave-safe bowl. A quick 2-minute zap in the microwave brings out its green color and tender texture. Give it a toss to evenly cook and set aside to join the risotto later.

Step 5: Release Pressure and Finish

When the pressure cooking is done, let your Lemon Asparagus Risotto sit for 5 minutes (don’t touch the vent yet). After that little rest, vent manually, then open the lid. Stir in all the lovely extras: shredded parmesan, mascarpone, and your bright green asparagus. Taste and adjust for salt, pepper, or more lemon if that’s your vibe. For a looser, silkier texture, press SAUTÉ again and pour in the last splash of stock until it’s just right for you.

Step 6: Serve and Enjoy

Spoon your Lemon Asparagus Risotto into warm bowls and finish with a shower of extra parmesan and a sprinkle of fresh lemon zest. The result: a dish that feels like fine dining but comes together with minimal fuss.

How to Serve Lemon Asparagus Risotto

Garnishes

This vibrant risotto loves to be dressed up. Top with freshly grated parmesan, a little lemon zest, and perhaps a few delicate asparagus tips for color. If you’re feeling fancy, a drizzle of good olive oil or a grind of black pepper elevates Lemon Asparagus Risotto to something stunning for guests.

Side Dishes

Risotto can be a meal on its own, but it also plays beautifully alongside others. Pair with a simple arugula salad, roasted chicken, or even a fillet of salmon. A crisp white wine (like Sauvignon Blanc or Pinot Grigio) makes for the perfect dinner pairing. The gentle flavors of Lemon Asparagus Risotto just need a light, fresh partner.

Creative Ways to Present

If you’re in the mood to get a little playful, try serving Lemon Asparagus Risotto in individual ramekins, topped with a poached egg, or as a bed for grilled shrimp. You can even serve it in small portions as an appetizer at a dinner party—just spoon into tiny cups and finish with a microgreen garnish.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Asparagus Risotto in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid as it sits, but you can easily refresh it with a splash of extra stock or a touch of cream when reheating.

Freezing

While risotto is best enjoyed fresh (that dreamy texture is hard to beat!), you can freeze leftovers for up to one month if needed. Let it cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating. The rice may soften a bit more once thawed, but the flavor remains delicious.

Reheating

Gently reheat Lemon Asparagus Risotto on the stovetop over low heat, adding a splash of chicken or vegetable stock and stirring until creamy again. You can also use the microwave for quick lunches—just heat in intervals and stir occasionally until steamy and smooth.

FAQs

Can I use a different rice instead of arborio?

Arborio rice is ideal for Lemon Asparagus Risotto because of its high starch content, which creates that signature creamy texture. If you don’t have it, carnaroli or even sushi rice can work in a pinch, but long-grain rices like basmati won’t give you the same luxurious consistency.

Is there a vegetarian option for this recipe?

Absolutely! Simply swap the chicken stock for quality vegetable stock. All the other ingredients are vegetarian, so with this one change, Lemon Asparagus Risotto is easy to enjoy meat-free.

Can I make this without an Instant Pot?

Certainly! Follow the same steps using a large pot on the stove; just add the stock a cup at a time, stirring frequently, until the rice is tender and creamy. It takes a bit longer and more attention, but the classic stovetop method yields wonderful results.

What can I substitute for mascarpone?

If you can’t find mascarpone, a dollop of cream cheese (softened and thinned with a little cream or milk) works well. Even a splash of heavy cream can help enrich the risotto, though mascarpone adds an unmatched silkiness.

How do I prevent mushy asparagus?

The microwave prep in this recipe ensures the asparagus stays bright green and crisp-tender. Avoid overcooking by microwaving for just 2 minutes and stirring into the hot risotto at the very end—this way, the asparagus keeps its vibrant snap.

Final Thoughts

If you’re looking for a dish that gives big flavor with simple ingredients, you have to try this Lemon Asparagus Risotto. It’s the kind of meal that feels happy and special, whether it’s the heart of a dinner party or just brightening up your weeknight. Grab your Instant Pot and enjoy the comfort of creamy, zesty perfection—one spoonful, and you’ll see why it’s a fast favorite!