Asparagus Risotto
Asparagus Risotto is a creamy, luxurious dish that elevates simple ingredients into a gourmet experience. This delightful recipe features tender asparagus spears enveloped in rich, al dente Arborio rice, creating the perfect comfort food for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth (low-sodium)
- 1 cup fresh asparagus, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and cook for 30 seconds before adding Arborio rice. Toast the rice for 1-2 minutes.
- Gradually add warm vegetable broth one ladle at a time, stirring often until most liquid is absorbed (about 20 minutes).
- When there are about 10 minutes left of cooking, stir in chopped asparagus.
- Once the rice is creamy and al dente, remove from heat and mix in Parmesan cheese and butter until melted.
- Serve immediately to enjoy its creamy goodness while hot.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: For added flavor, consider deglazing the pan with a splash of white wine after toasting the rice. Customize your risotto by substituting asparagus with seasonal vegetables like peas or mushrooms. Store leftovers in an airtight container for up to three days; reheat gently with a little added broth.