Low Sodium Asparagus Risotto
Delight in the nourishing comfort of this *Low Sodium Asparagus Risotto,* a creamy and flavorful dish that proves healthy eating doesn't compromise on taste. This recipe combines the nutty richness of Arborio rice with tender asparagus, creating a perfect harmony of flavors while keeping sodium levels in check by using low-sodium vegetable broth. Fresh garlic, onion, and lemon zest lend a zesty brightness, while Parmesan cheese and unsalted butter add a subtle indulgence to every bite. The risotto is cooked to perfection through the classic ladle-by-ladle method, ensuring its signature creamy texture. Finished with fresh parsley and a sprinkle of black pepper, this wholesome meal is perfect for an elegant dinner or a cozy night in. If you’re looking for a heart-healthy, low-sodium recipe that doesn’t skimp on flavor, this asparagus risotto ticks all the boxes!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 pound Asparagus
- 6 cups Low-sodium vegetable broth
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 0.5 cup Parmesan cheese
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
Instructions
Begin by prepping the asparagus: wash and trim the woody ends, then cut into 1-inch pieces. Set aside.
In a medium saucepan, warm the low-sodium vegetable broth over low heat to keep it hot but not boiling.
Finely chop the onion and mince the garlic cloves.
In a large heavy-bottomed pan or skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
Add the minced garlic to the pan and cook for another minute until fragrant.
Stir in the Arborio rice, ensuring that all the grains are well-coated with the oil and butter. Toast the rice for about 2-3 minutes, stirring constantly until it turns slightly golden.
Begin adding the hot vegetable broth, one ladleful at a time, to the rice. Allow the liquid to be absorbed before adding the next ladleful. Stir frequently to help develop the risotto's creamy texture.
After about 15 minutes of cooking and when the rice has absorbed about half of the broth, add the asparagus pieces to the risotto.
Continue adding broth and stirring for another 15-20 minutes, until the rice is creamy and cooked to your desired tenderness. You might not use all of the broth.
Once the rice is cooked, remove the pan from heat. Gently stir in the remaining 1 tablespoon of unsalted butter and grated Parmesan cheese.
Season the risotto with freshly ground black pepper and finish it with fresh lemon zest and chopped parsley.
Serve the risotto immediately, garnished with a sprinkle of parsley and an extra grating of Parmesan, if desired.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 22.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2584 mg | 55% | |
*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.
