Description
Asparagus risotto is a rich, creamy dish that combines tender Arborio rice with vibrant asparagus for a comforting meal perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 1 bunch fresh asparagus, chopped
- 2 shallots, finely chopped
- 4 cups warm vegetable broth
- ½ cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add shallots and sauté until translucent.
- Stir in Arborio rice and toast for 1-2 minutes.
- Gradually add warm vegetable broth one ladle at a time, stirring constantly until absorbed.
- After about 10 minutes, mix in chopped asparagus and season with salt and pepper.
- Once the rice is al dente, stir in grated Parmesan cheese and butter until creamy.
- Serve hot, garnished with additional Parmesan or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 3g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: - For enhanced flavor, use homemade vegetable broth. - Customize the dish by adding vegetables like peas or mushrooms. - Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of broth.