• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Patriotic Recipes
  • Recipe Index
  • Guides
  • Tutorials
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Patriotic Recipes
    • Recipe Index
    • Guides
    • Tutorials
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    In the Kitch » Recipes » Side Dishes

    Updated: Jul 4, 2024 · Published: Apr 5, 2023 by Joss Dyckson · This post may contain affiliate links ·

    Electric Skillet Asparagus Risotto

    Jump to Recipe

    This electric skillet asparagus risotto with lemon zest is a bright, vegetarian side dish or main to serve at your Easter lunch or dinner. The addition of lemon zest and white wine is balanced out with the earthy, green asparagus and nutty Parmesan cheese.

    Risotto with lemon and asparagus in light blue bowl.

    If you’re serving it as a side dish, it pairs well with various meats (such as electric skillet pork tenderloin) or vegetarian proteins.

    Electric skillet lamb chops are another great option because lamb is leaner, gamier (meaning they are grass-fed), and it is the most popular Easter symbol, matching the holiday.

    It also works as a filling main dish if you and your guests are vegetarian. As for dessert, I like to serve this plum pie crumble afterwards.

    Jump to:
    • Ingredients
    • How to Make Electric Skillet Risotto
    • Top Tip
    • Serving Suggestions
    • Storage & Reheating Instructions
    • More Electric Skillet Recipes to Try
    • 📋Recipe

    Ingredients

    • green asparagus - Make sure to clean the asparagus well and trim the hard ends.
    • olive oil - Since we are using the olive oil for frying, pure olive oil will do. You do not need to splurge on extra virgin.
    • yellow onion - Or white onion if you prefer.
    • Arborio rice - Its creamy texture makes it perfect for risotto.
    • white wine - Such as a Pinot Grigio or Sauvignon Blanc. As the dish is simmering, the alcohol in the white wine is cooked out. However, if you are hesitant to use white wine, vegetable broth would be a great substitute. The asparagus risotto already calls for vegetable broth, so just replace the wine with ½ cup more.
    • lemon - We will be using both the fresh lemon juice and zest.
    • vegetable broth - For this recipe, you need to keep the vegetable broth warmed on the side while cooking the rice, adding it to the dish periodically. While the rice slowly absorbs the liquid, this promotes the gradual release of starch into the dish.
    • butter - The butter will melt into the dish at the end, adding to the creamy texture and rich flavor.
    • Parmesan cheese - For best results, use freshly grated Parmesan.

    *Check recipe card for ingredient amounts.

    How to Make Electric Skillet Risotto

    1. Boil some water in your electric skillet by turning the dial to 400ºF and covering with the lid.
    2. Cut the asparagus into 3 parts. Cook in the boiling water until tender, about 5 to 10 minutes (depending on the thickness). Drain and reserve.
    3. Heat the olive oil in the electric skillet at 300ºF. Add the onion and cook until softened, about 5 minutes, stirring constantly.
    4. Turn the skillet up to 375ºF. Add the rice. Using a wooden spoon, mix it around with the oil and then let it sear for 1 minute.
    5. Stir in the wine and lemon juice, and cook until the alcohol evaporates, about 1 minute.
    6. Add a few ladles of the warm broth. Sprinkle with some salt and pepper. Give it a mix.
    7. Lower temperature to 250ºF and cook for about 20 minutes in total - You will be adding more broth into the rice and mixing it in while it is cooking. Each time it looks like the liquid has been absorbed, you can add a ladle full (about ½ cup - You may not need all of the broth) and stir it in. Stir frequently so that the rice does not stick to the bottom. You will know it’s ready when the rice has a creamy and slightly firm but not crunchy texture.
    8. Turn off the heat and stir in the reserved asparagus, butter and parmesan cheese until the butter is melted. Check the seasoning and add more salt and pepper, if needed.
    9. Top with lemon zest. Serve immediately.
    Risotto with lemon zest and green asparagus in light blue bowl.

    Top Tip

    Do not rinse the rice ahead of time or you'll remove the starch--which gives the risotto its signature creaminess.

    Serving Suggestions

    This side dish can be matched with any meat such as this electric skillet pot roast and Greek lemon chicken thighs or seafood like my electric skillet salmon.

    For Easter, one of the best and most popular meats to serve is ham. While the risotto is light and acidic, roasted ham is salty and sweet with its Dijon mustard and brown sugar. This will give more varied flavors and textures that complement each other.

    To get a little extra tang, you can serve lemon wedges on the side. I also serve it with my spring white wine sangria.

    Storage & Reheating Instructions

    This asparagus risotto is easy to reheat if you have any leftovers. I wouldn’t recommend freezing it. It can harden and when it is reheated, the texture of the rice will be grainy. Refrigeration is the best option and risotto lasts up to about 5 days, so that is plenty of time to eat it up.

    To reheat the risotto, you can:

    • Boil ¼ cup broth for each cup of risotto.
    • Add the risotto to the broth, and stir it for a few minutes or until mixed in.
    • If it is still too thick, add a little more broth or water.
    Asparagus risotto in bowl on white wooden backgroudn.

    More Electric Skillet Recipes to Try

    • Bananas Foster on black plate with ice cream.
      Easy Bananas Foster (Flambéed Bananas)
    • Veggie nachos on plate.
      Electric Skillet Veggie Nachos
    • Electric skillet French toast stuffed with Nutella and topped with sliced apples and icing sugar.
      Electric Skillet Stuffed French Toast
    • Glazed tofu with fresh herbs in bowl.
      Electric Skillet Glazed Tofu

    If you tried this Electric Skillet Asparagus Risotto Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Risotto in bowl with asparagus and lemon zest.

    Electric Skillet Asparagus Risotto

    Joss Dyckson
    This electric skillet asparagus risotto with lemon zest is a bright, vegetarian side dish or main to serve at your Easter lunch or dinner.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 minutes mins
    Cook Time 32 minutes mins
    Total Time 47 minutes mins
    Course Main Course, Side Dish
    Cuisine American, Italian
    Servings 4
    Calories 381 kcal

    Ingredients
     
     

    • 1 bunch green asparagus - ends trimmed
    • 2 tablespoons olive oil
    • 1 cup white or yellow onion - chopped
    • 1 cup Arborio rice
    • ¼ cup white wine
    • 1 lemon - juiced and zested
    • 4 cups vegetable broth - warmed
    • 2 tablespoons butter
    • ¼ cup Parmesan cheese - grated
    • salt and pepper - to taste

    Instructions
     

    • Boil some water in your electric skillet by turning the dial to 400ºF and covering with the lid.
    • Cut the asparagus into 3 parts. Cook in the boiling water until tender, about 5 to 10 minutes (depending on the thickness). Drain and reserve.
      1 bunch green asparagus
    • Heat the olive oil in the electric skillet at 300ºF. Add the onion and cook until softened, about 5 minutes, stirring constantly.
      2 tablespoons olive oil, 1 cup white or yellow onion
    • Turn the skillet up to 375ºF. Add the rice. Using a wooden spoon, mix it around with the oil and then let it sear for 1 minute.
      1 cup Arborio rice
    • Stir in the wine and lemon juice, and cook until the alcohol evaporates, about 1 minute.
      ¼ cup white wine, 1 lemon
    • Add a few ladles of the warm broth. Sprinkle with some salt and pepper. Give it a mix.
      4 cups vegetable broth
    • Lower temperature to 250ºF and cook for about 20 minutes in total - You will be adding more broth into the rice and mixing it in while it is cooking. Each time it looks like the liquid has been absorbed, you can add a ladle full (about ½ cup - You may not need all of the broth) and stir it in. Stir frequently so that the rice does not stick to the bottom. You will know it’s ready when the rice has a creamy and slightly firm but not crunchy texture.
    • Turn off the heat and stir in the reserved asparagus, butter and parmesan cheese until the butter is melted. Check the seasoning and add more salt and pepper, if needed.
      2 tablespoons butter, ¼ cup Parmesan cheese
    • Top with lemon zest. Serve immediately.

    Equipment

    • Electric Skillet

    Notes

    • Do not rinse the rice ahead of time or you'll remove the starch--which gives the risotto its signature creaminess.
    • If you have any leftover risotto, I wouldn’t recommend freezing it. It can harden and when it is reheated, the texture of the rice will be grainy. Refrigeration is the best option and risotto lasts up to about 5 days, so that is plenty of time to eat it up.
    • To reheat the risotto, you can:
      • Boil ¼ cup broth for each cup of risotto.
      • Add the risotto to the broth, and stir it for a few minutes or until mixed in.
      • If it is still too thick, add a little more broth or water.

    Nutrition

    Calories: 381kcalCarbohydrates: 52gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 20mgSodium: 1100mgPotassium: 350mgFiber: 5gSugar: 6gVitamin A: 1582IUVitamin C: 11mgCalcium: 98mgIron: 5mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

    More Easy & Delicious Side Dish Recipes

    • Chickpea and salmon salad in bowl with lemon slices.
      Easy Chickpea Salmon Salad
    • Roasted beets and turnips in wooden serving bowl.
      Christmas Side Dish: Roasted Beet & Turnip Duo
    • Grilled cubed mango on wooden skewers.
      Grilled Mango Skewers
    • Kimchi in a jar and on a fork.
      How to Make Kimchi at Home
    13 shares
    • Share2
    • Tweet
    • Email
    • Bluesky
    • Reddit

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Patriotic Recipes

    • 4th of July themed charcuterie board on red plate with red, white and blue stars.
      4th of July Charcuterie Board
    • 4th of July pulled pork sliders on parchment lined serving tray.
      4th of July Pulled Pork Sliders
    • Blueberry mojito mocktail with fresh mint in cocktail glass.
      Blueberry Mojito Mocktail
    • Canada Day raspberry cheesecake in jars with red and white spoons.
      Raspberry Cheesecake in a Jar (Canada Day Dessert)
    • Bison burger with toothpick on cutting board.
      Bison Burgers
    • Strawberry crumble in tart dish with vanilla ice cream and spoon.
      Easy Strawberry Crumble

    Popular

    • Strawberry slushy margarita with mint leaves.
      How to Make a Slushy Margarita
    • Cake pop frosting in bowl with spatula.
      Cake Pop Frosting & Coating
    • Sliced candied limes on wooden counter.
      How to Candy Limes
    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs
    • Electric skillet fried chicken in a dish.
      Electric Skillet Fried Chicken
    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 In the Kitch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.