asparagus risotto

Creamy lemon asparagus risotto is made with soft brown butter onions, white wine, a ton of parmesan, and tangy creme fraiche. Asparagus coins are mixed in until just cooked and so flavorful!

  • Author: Indi Hampton
  • Cook Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Rice
  • Method: Stirred
  • Cuisine: American
  • Diet: Vegetarian


  • 6 cups low-sodium chicken stock
  • 6 tbsp cold butter, divided
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • kosher salt
  • freshly ground black pepper
  • 1 1/2 cup risotto rice (arborio, carnaroli, vialone nano)
  • 1 cup dry white wine
  • 1 small bunch asparagus, ends snapped and discarded, stalks sliced into 1/4” thick coins
  • Zest of 1 lemon
  • 1 1/4 cup finely grated parmesan, plus more for serving
  • 1/4 cup creme fraiche


  1. Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: asparagus risotto