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🗓 02/07/2022 👤 Schwesternkochen 🕒 45 Minutes 👍 Medium

Asparagus risotto with lemon

The fruity spring version of the risotto classic

Asparagus risotto with lemon


  • green asparagus: 400 g
  • risotto rice: 300 g
  • white wine: 75 ml
  • Parmesan cheese: 50 g
  • butter: 20 g
  • olive oil: 2 tbsp
  • vegetable broth: 1 l
  • Onion: 1 piece
  • organic lemon, juice & grated: 1 piece
  • salt & pepper


Step 1

Wash the asparagus, remove the woody ends and cut it into bite-sized pieces.

Step 2

Wash the lemon while hot, grate the zest and squeeze one half in a bowl. Dice the onion and grate the Parmesan cheese into a separate bowl.

Step 3

Heat the olive oil in a saucepan and sauté the asparagus in it for about 8-10 minutes. Remove and set aside. Then briefly sauté the onions in the same pot.

Step 4

Add the risotto rice and sauté briefly. Then deglaze with white wine and gradually add vegetable stock. Simmer the risotto over medium heat, stirring constantly until al dente.

Step 5

Finally, add asparagus, Parmesan cheese, lemon juice and zest, butter and season with salt and pepper.