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asparagus risotto

Asparagus Risotto With Mascarpone and Lemon

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  • Author: Tiffany
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Italian


Asparagus risotto — made with mascarpone, shallot, white wine, and lemon — is creamy, decadent, and surprisingly simple to prepare.


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 5 cups hot chicken stock
  • 12 asparagus spears, trimmed and blanched
  • 1 lemon, finely zested
  • ½ cup mascarpone cheese
  • ½ cup grated fresh Parmesan cheese, plus more for serving


  1. Heat the olive oil and butter in a medium Dutch oven, deep skillet, or other wide pot. In another pot, bring the broth to a simmer.
  2. Once the olive oil and butter is hot, add the shallot and garlic to the pan and cook until softened and translucent. Stir in the rice and coat the rice with the oil. Cook the rice for 2 minutes until lightly toasted.
  3. Pour in the white wine and continue cooking until all of the wine is evaporated.
  4. Slowly stir in the hot broth, one cup at a time. Let the rice absorb all of the liquid before adding more broth. Repeat this process until all of the liquid is added and the rice is tender, but slightly al dente, and the risotto is very creamy. This should take about 18-20 minutes.
  5. While the risotto is cooking, blanch your asparagus until tender and immediately place in ice water. Cut on a bias into 1-2” pieces.
  6. When the risotto is done, remove from the heat and stir in the lemon zest, mascarpone, and Parmesan. Mix until incorporated and creamy. Lastly, stir in the asparagus.
  7. Serve topped with additional Parmesan cheese.


You can use another short-grain rice for this risotto such as carnaroli or vialone nano.