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This Roasted Leek and Asparagus Risotto puts a springtime spin on a comfort food classic! With a squeeze of fresh lemon juice and zest to brighten things up, this recipe is creamy and rich without overdoing it.
As you know from my Shrimp Risotto Recipe, risotto is not something that can be rushed. Of course, there are nights when we need quick and easy (Garlic Butter Pasta is made for those nights!), but there are also times when the cooking process itself allows us to unwind after a busy day.
Nothing about this asparagus risotto recipe is hard, but it does give you some time to zone out or listen to your favorite podcast while rinsing leeks and ladling broth into the pot!
Risotto is a warm, comforting meal that I love to enjoy for a Sunday dinner with a glass of wine (I share some wine pairings below!), but some versions can feel quite heavy, which isn't always what you're craving this time of year. Asparagus risotto is perfect for springtime! It's made with spring vegetables and the acidity of the lemon adds a bright note that cuts some of the richness. This is a risotto that's all about balance.
Like my Mushroom Risotto, this is an excellent vegetarian main dish, but it's also a fantastic side for special occasions, especially if you're serving guests who love Italian food!
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🍚 What exactly is risotto?
Risotto is a creamy rice dish that originated in Northern Italy. It's made with starchy short-grained rice; when cooked, the rice releases starch into the cooking liquid, which is how risotto gets its fabulously creamy texture. Traditionally, risotto is finished with butter, cream, cheese, or sometimes even all three! Meats and vegetables are often added as well, especially when risotto is being served as a main dish.
🍚 Ingredient notes
- Rice - You absolutely must use a short-grained rice suitable for making risotto if you want that signature creaminess. Arborio rice is the most common choice, but carnaroli is another option that you can often find at specialty markets.
- Asparagus - I recommend choosing thick asparagus, as it will offer a better textural contrast to the creamy risotto. Choose asparagus that is smooth and firm to the touch, not limp or wilted. The tips should be closed and compact, and the color should be bright.
- Leeks - Discard the dark green parts of the leek. (If you're thrifty, you can freeze them and pop them into the pot the next time you're making homemade chicken stock or vegetable broth.)
📋 Substitutions and variations
- Meat - Add grilled chicken, seared scallops, or roasted shrimp to make it a more hearty meal.
- Cheese - Use another hard Italian cheese, such as Parmesan instead of Pecorino Romano, if you prefer.
- Veggies - Add sautéed mushrooms or peas. Frozen peas are just fine, but fresh spring peas are even better! If you get a bag of pea shoots from your CSA box, they're also a great addition to this risotto.
- Dairy-Free - Use a dairy-free butter or swap in olive oil. Substitute the cheese with a dairy-free alternative or add a splash of unsweetened plant-based milk and extra salt for some richness and flavor.
🔪Step by step instructions to make asparagus risotto
Heat the vegetable broth on the stovetop and prepare your leeks and asparagus. The leeks need to be trimmed, cut in half lengthwise and then sliced thin. Trim the asparagus and cut that into 1 ½ inch pieces.
Rinse them both well in a colander, then pat them dry and place them on a lined sheet pan. Drizzle them with olive oil, season with salt and pepper and then place them in the oven to roast for about 15-20 minutes, or until they're lightly browned.
While the veggies are roasting, melt the butter in a large skillet and then add the arborio rice. Toast it for about 2 to 3 minutes, until it's lightly browned.
Reduce the heat and add about 1 cup of the warmed broth. Let the rice cook, stirring occasionally, until most of the liquid is absorbed.
Continue adding a cup of broth at a time, waiting for it to absorb, and stirring occasionally until the rice is al dente. (Note that you may not use all the broth.)
When the leeks and asparagus are done roasting, take them out of the oven and set them aside.
Remove the risotto from the heat and stir in the lemon juice, zest, and cheese. Season to taste with salt and pepper, if needed.
Stir in the roasted vegetables, then serve immediately with extra cheese for garnish, if desired. But really, you should serve it with extra cheese!
Chef's Secret
Leeks are notoriously gritty! Fine grains of sand get stuck between the layers and work there way down. After chopping the leeks and asparagus, place them both in a colander and rinse them thoroughly. This is MUCH easier than trying to rinse the leeks while they are still whole.
⭐ More tips for success
- Cut the asparagus and leeks into pieces of similar size to ensure even cooking. Roast the vegetables just until golden brown; if they're burnt, they'll be bitter.
- It's important to warm the broth so it doesn't cool down the risotto each time you ladle it in. Otherwise, your risotto won't cook properly.
- Lightly toasting the rice for this leek and asparagus risotto gives it a subtle nutty flavor. For even more flavor, you can toast it longer.
- Again: you can't rush the process! Only add 1 cup of broth at a time so it slowly absorbs.
- You can add a pat of butter or a splash of cream at the end of the cooking time to make the risotto extra creamy.
🥡 Storage and reheating suggestions
- Fridge - Refrigerate leftover leek and asparagus risotto for 2 to 3 days in an airtight container so it doesn't dry out.
- Reheat - Leftovers can be reheated in the microwave or on the stovetop with extra stock or broth to loosen it up.
🍝 More comforting Sunday dinner recipes
If you loved this roasted leek and asparagus risotto, check out these other comforting Sunday dinner recipes I know you will love too!
Recipe
Roasted Leek and Asparagus Risotto with Lemon
Ingredients
- 1 quart vegetable broth, homemade or store-bought
- 1 whole leek, medium to large sized
- 1 bunch asparagus
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 Tablespoon unsalted butter
- 1 cup arborio rice
- ½ medium lemon, juice and zest only
- 1 ounce pecorino romano cheese, freshly grated (plus extra for serving)
Instructions
- Heat the vegetable broth in a small saucepan over medium-low heat and preheat the oven to 375˚.
- Trim the dark green part off the top of the leek and also slice off the bottom root. Slice the trimmed leek in half lengthwise and then slice each half into thin pieces.
- Chop the bottom inch off of the asparagus and then chop the remaining part into 1 ½ inch pieces.
- Place the leeks and asparagus in a colander and rinse them both thoroughly under cold water.
- Pat the leeks and asparagus completely dry and place them on a sheet pan lined with parchment paper or foil.
- Drizzle the leeks and asparagus with the olive oil and sprinkle them with the kosher salt and black pepper.
- Roast the leeks and asparagus in the oven for 15-20 minutes until lightly browned.
- While the vegetables are roasting, heat a large skillet over medium heat on the stovetop with the butter.
- When the butter has completely melted and stops foaming, add the arborio rice. Toast the rice, stirring occasionally, for 2-3 minutes until lightly browned.
- Reduce the heat to medium-low and add approximately 1 cup of the heated broth to the rice, stirring to combine.
- Let the rice continue to cook, stirring occasionally, until it has absorbed most of the liquid. Continue this process, only adding a cup of broth at a time, until the rice is cooked until al dente. All of the liquid, may or may not be used, so taste as you go to make sure it is cooked properly.,
- When the risotto is done cooking, remove it from the heat and stir in the lemon juice, lemon zest, and pecorino romano. Season to taste with salt and pepper, if needed.
- Add the roasted vegetables, stirring just to combine and then serve immediately topped with extra pecorino romano cheese, if desired.
Notes
- Meat - Add grilled chicken, seared scallops, or roasted shrimp on top.
- Cheese - Parmesan cheese can be substituted for the Pecorino Romano.
- Veggies - Add extra veggies, such as sautéed mushrooms or peas.
- Creamier - Add a pat of butter or splash of cream at the end to make it extra creamy.
- Dairy-Free - Use a dairy-free butter alternative or substitute with olive oil. The pecorino can be substituted with a dairy-free alternative or an unsweetened plant-based milk to make it creamy. Extra salt may needed in the absence of cheese.
- Leftovers - Keep in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop with a little extra broth, if needed.
Mimi Rippee
I’ve made risotto with leeks and with asparagus, but never with both! Love this idea.
Amanda
Thanks Mimi! I hope you enjoy it!