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Asparagus Risotto





Prep Time
30 mins

Risotto is a good and simple staple to have in your recipe repertoire. Here’s a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results.

 

This recipe, and others like it, can be found in the article “23 Recipes That Make the Most of Asparagus Season.”

Asparagus Risotto (0410)




Photo by Iain Bagwell
 4 cups vegetable or chicken broth
 2 tablespoons olive oil
 4 green onions, chopped
 1 cup Arborio or sushi rice
 2 pounds asparagus, ends trimmed and cut into 2-in. pieces
 2 tablespoons unsalted butter
 1/2 cup grated parmesan cheese
Step 1
1

In a small saucepan, bring broth to a simmer.

Step 2
2

Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories294
% Daily Value *
Total Fat 17g22%

Saturated Fat 6.6g33%
Cholesterol 25mg9%
Sodium 806mg36%
Total Carbohydrate 27g10%

Dietary Fiber 3.1g12%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.