Heart-Healthy Asparagus Risotto
Indulge in a guilt-free comfort dish with our "Heart-Healthy Asparagus Risotto," a creamy and vibrant recipe that’s as nourishing as it is satisfying. Crafted with wholesome ingredients like fiber-rich asparagus, zesty lemon, and low-sodium broth, this dish delivers bold flavors without compromising your wellness goals. Arborio rice creates the perfect velvety texture, while olive oil and fresh parsley keep it light and fresh. Finished with a touch of Parmesan (optional) for added indulgence, this vegetarian-friendly meal is ideal for busy weeknights or elegant dinner parties. Quick to prepare in just 45 minutes, it’s a flavorful celebration of heart-friendly ingredients and Italian-inspired comfort. Whether served as a main course or a side, this risotto is a delicious way to elevate your health-conscious cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 5 cups low-sodium chicken or vegetable broth
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 0.25 cup fresh parsley, chopped
- to taste freshly ground black pepper
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Heat the broth in a saucepan until it simmers, then lower the heat to keep it warm.
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the arborio rice, ensuring each grain is coated with the oil and onions. Cook for about 2-3 minutes until the edges of the rice look translucent.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.
After adding about half the broth, mix in the asparagus pieces. Continue to add broth one ladle at a time, stirring often.
Once all the broth has been absorbed and the rice is creamy and tender, usually taking about 18-20 minutes, remove the pot from heat.
Stir in the lemon zest, lemon juice, and chopped parsley. Taste and season with freshly ground black pepper.
If using, gently fold in the grated Parmesan cheese until it melts and the risotto is creamy.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.7 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1569 mg | 121% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1262 mg | 27% | |
*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.
