Low Fat Asparagus Risotto
Elevate your dinner table with this comforting and healthy Low Fat Asparagus Risotto, a perfect fusion of indulgence and nutrition. This lighter take on the classic Italian dish features tender, blanched asparagus folded into creamy Arborio rice that’s infused with the rich flavors of dry white wine, low-sodium broth, and a touch of reduced-fat Parmesan cheese. With simple yet elegant ingredients like garlic, onion, and a bright splash of lemon juice, this risotto balances freshness and sophistication in every bite. Ready in just 45 minutes, it’s an ideal choice for a wholesome yet impressive weeknight dinner. Packed with vibrant flavors and low in fat, this recipe delivers all the comfort of traditional risotto without the guilt—garnish with fresh parsley for a finishing touch. Perfect for asparagus lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 1 bunch asparagus
- 4 cups chicken or vegetable broth, low sodium
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 0.5 cup Parmesan cheese, grated, reduced-fat
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Trim the woody ends from the asparagus and cut the stalks into 1-inch pieces.
In a medium saucepan, bring the low-sodium chicken or vegetable broth to a simmer. Add the asparagus pieces and blanch them for 3 minutes until they are just tender. Remove the asparagus with a slotted spoon and set aside. Keep the broth warm over low heat.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly and absorb some of the oil.
Pour in the dry white wine and stir continuously until the wine is absorbed by the rice.
Begin adding the warm broth, one ladleful at a time, to the rice, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 18-20 minutes.
When the rice is al dente and creamy, gently fold in the blanched asparagus, grated Parmesan cheese, lemon juice, salt, and black pepper.
Taste and adjust seasoning if necessary. If desired, garnish with freshly chopped parsley before serving.
Serve the risotto hot, enjoying its creamy texture and fresh flavor.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 14.1 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1645 mg | 127% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1665 mg | 35% | |
*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.
