Risotto with Asparagus Rice Cooker 2008
Elevate your weeknight dinner routine with this effortless yet elegant Risotto with Asparagus, made conveniently in a rice cooker! This 2008 classic recipe combines creamy Arborio rice with tender asparagus, a splash of white wine, and the bright zest of fresh lemon for a flavor-packed dish that's ready in just 35 minutes. Sautéed shallots and garlic create a savory base, while Parmesan cheese and butter add the perfect touch of richness. The rice cooker makes this risotto recipe foolproof, freeing you from the need to constantly stir. Ideal for springtime dining or any occasion that calls for a comforting and healthy meal, this creamy asparagus risotto is a must-try. Serve it hot with extra Parmesan and a sprinkle of freshly cracked black pepper for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 bunch Asparagus
- 2 tablespoons Olive oil
- 1 large Shallot
- 2 cloves Garlic
- 4 cups Vegetable broth
- 0.5 cups White wine
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Butter
- 1 teaspoon Lemon zest
Instructions
Trim the tough ends off the asparagus and cut the spears into 1-inch pieces. Set aside.
Finely chop the shallot and mince the garlic.
Heat the rice cooker on the sauté or cook mode (if your rice cooker has this function). Add olive oil, and once warm, sauté the shallots and garlic until softened, about 2-3 minutes.
Add the Arborio rice to the rice cooker and stir it for 1-2 minutes to lightly toast it.
Pour in the white wine and stir until mostly absorbed by the rice.
Add the vegetable broth, salt, and pepper to the rice cooker. Stir to combine.
Close the rice cooker lid and set the machine to the regular rice cooking setting. Allow the rice to cook for about 20 minutes.
After 20 minutes, open the lid and stir in the asparagus pieces. Close the lid again and continue to cook for an additional 10-15 minutes, or until the rice is creamy and tender.
Once the risotto is cooked, stir in the butter, Parmesan cheese, and lemon zest. Adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with additional Parmesan cheese and freshly cracked black pepper, if desired.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4088 mg | 178% | |
| Total Carbohydrate | 329.3 g | 120% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 27.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 749 mg | 58% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3028 mg | 64% | |
*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.
