Creamy Lemon Risotto with Asparagus, Zucchini and Yellow Squash

This creamy risotto is the ultimate comfort food, made with arborio rice slowly simmered to perfection. Fresh zucchini, yellow squash and asparagus are folded into the rich, lemony rice, creating a vibrant and satisfying dish.

Finished with a generous sprinkle of Parmigiano-Reggiano, this risotto is elegant enough for a dinner party yet simple enough for a weeknight meal. The bright lemon flavor balances the creamy texture beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 cup Arborio riceView ingredient guideLike ingredientDislike ingredient

1 zucchini, dicedView ingredient guideLike ingredientDislike ingredient

1 yellow squash, dicedView ingredient guideLike ingredientDislike ingredient

1 bunch asparagus, trimmed and cut into 1-inch piecesView ingredient guideLike ingredientDislike ingredient

4 cups vegetable or chicken broth, warmedView ingredient guideLike ingredientDislike ingredient

1/2 cup dry white wineView ingredient guideLike ingredientDislike ingredient

1 small onion, finely choppedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

1 lemon, zested and juicedView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmigiano-ReggianoView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium saucepan, warm the broth over low heat. Keep it simmering.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute more.
3. Add the Arborio rice and stir to coat with the oil and butter. Cook for 1-2 minutes until the grains are translucent around the edges.
4. Pour in the white wine and stir until it is mostly absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes and the rice should be creamy and al dente.
6. While the rice cooks, blanch the asparagus in boiling salted water for 2 minutes, then drain and set aside. Alternatively, you can sauté the vegetables separately.
7. When the rice is nearly done, stir in the diced zucchini and yellow squash. Cook for 2-3 minutes until just tender.
8. Remove the pot from the heat. Stir in the remaining 1 tablespoon butter, the lemon zest, lemon juice and grated Parmigiano-Reggiano. Fold in the blanched asparagus.
9. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmigiano if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content. Carnaroli or vialone nano are good substitutes.

Can I make this risotto ahead of time?

Risotto is best served immediately. However, you can prepare the vegetables and broth ahead to save time.

Is this recipe vegetarian?

Yes, if you use vegetable broth and omit the Parmigiano (or use a vegetarian-friendly cheese), it’s vegetarian.