Easy Spring Asparagus Risotto

Easy Spring Asparagus Risotto


Asparagus Lemon Parsley Chives Shallot
Asparagus Lemon Parsley Chives Shallot


It’s the start of asparagus season on Vancouver Island!  Asparagus takes awhile to get established (2 years for a good harvest if you’ve planted crowns, 4 if you start with the seeds!) but is very rewarding once you do because as a perennial, it peeks up to announce spring with very little care required.  Depending what variety you choose, they can be hearty to Zone 2 so you should be able to grow them anywhere on the British Columbia coast and of course south into Washington and Oregon.  Once you get a bed established, it can produce for up to 20 years!  

If you have the space, I highly recommend planting it in your garden because it is truly every easy and when there is not much else growing besides herbs, it’s exciting to have an early spring vegetable.   Try to keep it as weed free as you can because asparagus doesn’t like competition but don’t weed too deep and disturb the roots.  As a beginner gardener, I mistakenly planted my strawberry patch right next to my asparagus bed and now I am forever pulling out strawberry runners. *sigh* The season can vary from 4 to 8 weeks once established. 

My favourite gardening guide has great info on growing it, check out West Coast Seeds for more detailed information on when to plant and how to care for. 


When in season I love it simply steamed, roasted with lemon and parmesan cheese, with hollandaise, Wrapped in Prosciutto or this Lemon Asparagus Risotto recipe.


Garden Fresh Ingredients For Lemon Asparagus Risotto
Garden Fresh Ingredients For Risotto


Fresh Spring Asparagus Growing In My Garden
Fresh Spring Asparagus Growing In My Garden







Lemon Asparagus Risotto

An easy spring risotto that can serve 4-6 as a side dish or 2 generous main dishes. If you love lemon and want to add more, peel and cut sections of 1 lemon (supremes) and half them, then stir them in 5 minutes before the end of cooking time.
Total Time 35 minutes
Servings 4 servings
Author SC Kitchen+Garden


  • 1 Tbsp Olive Oil
  • 1 medium Shallot, finely diced
  • 1 clove Garlic, minced
  • 1 c Arborio Rice (or other short grain rice)
  • 1/4 c Dry White Wine
  • 1 Bay Leaf
  • 3 1/2 c Vegetable Stock, heated
  • 1 Lemon, zest and juice
  • 2 c Asparagus, cut into 1 inch pieces
  • 1/4 c Parley, finely chopped
  • 1/4 c Chives, finely chopped
  • 1/2 c Parmesan Cheese, grated
  • c Heavy Cream
  • Salt and Pepper


  1. In a large pan with high sides heat olive oil on medium low, add shallot and garlic and cook gently until translucent.
  2. Stir in rice, wine and bay leaf.
  3. Start adding in stock 1/2 c at a time stirring every few minutes and adding more stock as it becomes absorbed.
  4. After 20 minutes when the rice is nearly done, add in the lemon zest, juice, asparagus and herbs and stir gently.
  5. Add in parmesan and cream and cook, stirring gently 5 more minutes and season with salt and pepper to taste.
  6. Serve in bowls and garnish with chives and more freshly grated parmesan cheese and pepper


Lemon Asparagus Risotto-Easy and Elegant
Lemon Asparagus Risotto Recipe-Easy and Elegant
Lemon Asparagus Risotto- A Perfect Vegetarian Spring Meal
Lemon Asparagus Risotto- A Perfect Vegetarian Spring Meal

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