Creamy Asparagus Risotto
Indulge in a delightful Creamy Asparagus Risotto that embodies the essence of spring. This comforting dish features tender asparagus paired with creamy Arborio rice, creating a symphony of flavors that will tantalize your taste buds. Perfect for weeknight dinners or special occasions, this risotto is sure to impress your family and guests alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth (warmed)
- 1 cup fresh asparagus (trimmed and cut into bite-sized pieces)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the onion and garlic, cutting the asparagus, and heating the broth in a separate pot on low.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté until translucent (about 3 minutes). Stir in the minced garlic and cook for another minute until fragrant.
- Add Arborio rice to the skillet and toast for about 2 minutes, stirring constantly until slightly translucent.
- Gradually pour in one ladleful of warm vegetable broth, stirring frequently until absorbed. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.
- When there are about 5 minutes left of cooking time, add the chopped asparagus along with any remaining broth. Stir continuously until combined and cooked through.
- Remove from heat and stir in grated Parmesan cheese and an additional tablespoon of butter for extra creaminess. Season with salt and pepper to taste. Serve immediately.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg