Martha Stewart Asparagus-and-Lemon Risotto

Martha Stewart Asparagus-and-Lemon Risotto is a creamy spring risotto made with asparagus, sweet peas and fresh lemon, ready in 40 minutes. Try this easy vegetarian weeknight dinner for spring brunch or a light Sunday supper, since it comes together in one saucepan and tastes fresh and bright.

Add the hot stock a half cup at a time and keep stirring, because that slow rhythm coaxes the starch out of the rice. Dump it all in at once and you get boiled rice instead of a creamy risotto.

Martha holds back the lemon zest, lemon juice, parsley and cheese until the pot is off the heat, so the flavors stay bright instead of cooking away. She also drops the asparagus into the last addition of stock and the peas in about a minute before the end, which keeps both crisp and green.

Martha Stewart Asparagus-and-Lemon Risotto

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

400

kcal

Rice turns loose and creamy as it slowly drinks up hot stock, while tender asparagus and peas keep a gentle bite. A last stir of lemon, parsley and Parmigiano-Reggiano off the heat makes it taste bright and fresh.

Ingredients

• 6 cups vegetable stock, preferably homemade
  

• 1/4 cup olive oil
  

• 1 small onion, finely chopped
  

• 1 cup Arborio or Carnaroli rice
  

• 1/2 cup dry white wine
  

• 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  

• 1 cup thawed frozen peas
  

• 1 teaspoon grated lemon zest, plus more for garnish
  

• 2 tablespoons fresh lemon juice
  

• 1 cup chopped fresh flat-leaf parsley leaves
  

• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  

• Coarse salt and freshly ground pepper
  

Directions

• Heat the stock: Bring 6 cups vegetable stock to a simmer in a medium saucepan. Keep it hot on the back burner, since cold stock would stall the rice later.
• Cook the onion: Heat 2 tablespoons olive oil in another saucepan over medium heat, then cook 1 small chopped onion, stirring often, for 6 to 7 minutes until soft. Stir in 1 cup Arborio or Carnaroli rice and cook 2 to 3 minutes until the edges turn translucent.
• Add the wine: Pour in 1/2 cup dry white wine and keep stirring. Cook just until it has evaporated, which leaves a mellow, slightly tangy base.
• Stir in the stock: Add 1/2 cup hot stock and stir until it is almost absorbed, then repeat with another 1/2 cup. Keep going for about 20 minutes total, until the liquid is creamy and the rice is al dente, though you may not need all the stock.
• Add the vegetables: Stir in 1 bunch asparagus, trimmed and cut into 2-inch lengths, with the last addition of stock. Add 1 cup thawed frozen peas about 1 minute before the risotto is done, so they stay bright.
• Finish off the heat: Remove the pan from the heat and stir in 1 teaspoon grated lemon zest, 2 tablespoons lemon juice, 1 cup chopped parsley, 1/2 cup grated Parmigiano-Reggiano and the remaining 2 tablespoons oil. Then season with salt and pepper.
• Serve right away: Spoon the risotto into bowls while it is still loose, and it should ripple as it settles. Top with extra cheese and lemon zest.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Microplane zester grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different grain instead of Arborio rice?

Martha suggests pearl barley or a whole grain like farro to make the dish healthier and more fiber-rich. Both are chewier than Arborio and may need more stock and a longer cook, so taste as you go.

How do I know when the risotto is done?

Look for a loose, creamy consistency that ripples when you spoon it into a bowl. The rice should be al dente, tender with a slight bite in the center, which takes about 20 minutes of adding stock.

Can I make this risotto ahead of time?

Risotto is best served right away, since it thickens quickly as it sits. If you must prep ahead, chop the vegetables and warm the stock earlier, then do the cooking just before dinner.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a saucepan over low heat with a splash of stock or water to loosen it, stirring until warm.

What is the most common mistake when making risotto?

Adding too much stock at once is the big one, because the rice then boils instead of releasing its starch. Add it 1/2 cup at a time and stir until almost absorbed before adding more.