Risotto with Asparagus and Sun Dried Tomatoes
Indulge in the rich, creamy flavors of this Risotto with Asparagus and Sun-Dried Tomatoes, a dish that effortlessly balances elegance and comfort. Featuring tender Arborio rice cooked to perfection in a savory broth with hints of dry white wine, this recipe offers a luxurious, velvety texture that’s hard to resist. Crisp-tender asparagus and the sweet, tangy burst of sun-dried tomatoes add vibrant pops of color and flavor, complemented by the nuttiness of freshly grated Parmesan cheese. Perfect for weeknight dinners or special occasions, this risotto is easy to make yet sophisticated enough to impress. Garnish with fresh parsley for a stunning finishing touch to this Italian-inspired masterpiece.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cups Dry white wine
- 1 pound Asparagus, trimmed and cut into 1-inch pieces
- 0.5 cups Sun-dried tomatoes, chopped
- 0.75 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened but not browned. Stir in the minced garlic and cook for another minute.
Add the Arborio rice to the skillet and stir well to coat the grains with the oil and butter. Toast the rice for 2-3 minutes until the edges become slightly translucent.
Pour in the white wine and cook, stirring constantly, until the wine has been fully absorbed by the rice.
Begin adding the warm stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes until the rice is creamy and cooked al dente.
Meanwhile, in a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the asparagus pieces and sauté for 3-4 minutes until tender but still crisp. Set aside.
When the rice is nearly finished cooking, stir in the sautéed asparagus and chopped sun-dried tomatoes.
Remove the risotto from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley if desired. Enjoy your Risotto with Asparagus and Sun-Dried Tomatoes!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 909 mg | 19% | |
*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.
