Asparagus Risotto
Indulge in the creamy perfection of Asparagus Risotto, a sophisticated yet approachable dish that highlights vibrant spring flavors. This recipe combines tender, fresh asparagus with the richness of Arborio rice, expertly cooked to a luscious texture using the traditional risotto method. Infused with aromatic garlic, dry white wine, and a touch of lemon zest, this dish achieves a delicate balance of brightness and creaminess. Finished with melted Parmesan cheese, butter, and a sprinkle of fresh parsley, every bite is bursting with comforting yet refined flavors. Perfect for date nights or dinner parties, this elegant risotto is a true celebration of seasonal ingredients and the art of slow cooking. Keywords: Asparagus Risotto recipe, creamy risotto, spring recipes, Arborio rice, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 1 bunch asparagus
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 4 cups chicken or vegetable broth
- 0.75 cup, grated Parmesan cheese
- 2 tablespoons butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by preparing the asparagus: wash and trim the woody ends of the asparagus, then cut into 1-inch pieces. Set aside.
In a medium saucepan, heat the chicken or vegetable broth over low heat and keep warm.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Stir in the Arborio rice, ensuring it is well-coated with the oil, onion, and garlic. Toast the rice for about 2 minutes until it starts to turn golden.
Pour in the dry white wine and stir until it has mostly evaporated.
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, to the rice. Stir frequently, allowing the liquid to be almost completely absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked al dente, which usually takes around 18-20 minutes.
When you add the final ladle of broth, stir in the asparagus pieces. The heat from the risotto will cook the asparagus until tender-crisp.
Once all the broth is absorbed and the asparagus is cooked to your liking, remove the skillet from the heat.
Stir in the grated Parmesan cheese, butter, salt, pepper, and lemon zest. Mix until the cheese and butter are melted and well-integrated into the risotto.
Allow the risotto to rest for 2-3 minutes. Sprinkle with chopped fresh parsley before serving.
Serve the risotto warm, and enjoy a delightful hasparagus-infused meal.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.0 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 901 mg | 69% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value 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.
