Risotto with Parmesan and Lemon Recipe


Deliciously creamy and fragrant, this risotto with parmesan and lemon is prepared with shallots and garlic and studded with fresh green asparagus. A gourmet dinner you can easily make at home, this risotto recipe is simple to cook yet packed with complex flavors.

How Do You Make Risotto with Parmesan and Lemon?

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 servings


  • 4 cups chicken broth
  • 3 tablespoons butter, divided
  • 4 shallots, finely chopped
  • 4 cloves garlic, pressed
  • 1 cup arborio rice
  • 2 tablespoons lemon juice
  • ½ pound asparagus, cut into about 1½-inch pieces
  • ⅓ cup freshly grated parmesan cheese
  • Salt and freshly cracked black pepper, to taste
  • Chopped fresh parsley, for garnish
  • 1 teaspoon lemon zest, for garnish, optional


  1. Heat the chicken broth in a small saucepan, bringing it to a slow simmer.
  2. In a 4-quart saucepan set over medium heat, melt two tablespoons of butter. Add in the shallots and cook for 1-2 minutes, or until translucent. Stir in the garlic and cook for 20 seconds.
  3. Stir in the arborio rice; cook for 2 minutes, stirring constantly, until coated in butter and lightly toasted. Add the lemon juice and stir it in.
  4. Add ½ cup chicken broth to the rice and continue to stir until the liquid is almost all absorbed. Add more of the chicken broth in ½ cup increments, stirring after each addition. As soon as the broth is all absorbed, add the next ½ cup of broth.
  5. When you get to the last ½ cup of broth, add in the asparagus pieces, then stir in the last ½ cup of broth. Continue to cook for 2 more minutes, or until the risotto is done and the asparagus is tender. Risotto is ready in about 20 to 25 minutes, or until rice is tender and the consistency is like a thick porridge.
  6. Remove from heat and gently stir in the parmesan cheese and 1 tablespoon of butter.
  7. Taste with salt and lemon and adjust accordingly. Garnish with black pepper, chopped parsley, and lemon zest. Serve immediately.

Cooking Tips

  • This risotto base works well with different kinds of protein. Top it with anything from grilled chicken to Italian sausage.
  • Adding white wine to the recipe can help add acidity and balance the richness of the dish.
  • To refrigerate, pack cooled leftover risotto into airtight food storage containers and store in the fridge for up to four days. To reheat, place the risotto in a covered saucepan or skillet with a splash of water, broth, or milk. Heat on low, stirring often, until hot all the way through.

Final Note

Risotto is a great way to experiment with new dishes as it’s a simple base that can work with so many different ingredients. This parmesan and lemon version is a fantastic starting point and something you can always come back to when you’re craving some simple yet super appetizing risotto on any given day.

Looking for other easy meals like this one? Check out our blog for more rice recipes.