Vegetarian Asparagus Risotto
Creamy, indulgent, and bursting with fresh, seasonal flavors, this Vegetarian Asparagus Risotto is a true celebration of spring. Featuring tender, sautéed asparagus, rich Parmesan cheese, and a hint of zesty lemon, this classic Italian dish takes comfort food to new heights. Perfectly cooked Arborio rice absorbs layers of flavor from dry white wine and warm vegetable broth, while a touch of unsalted butter ensures its signature velvety texture. Ready in just 45 minutes, this elegant risotto is ideal for weeknight meals or special dinner parties alike. Garnished with fragrant parsley and served piping hot, it’s a mouthwatering vegetarian recipe that turns simple ingredients into restaurant-quality sophistication.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 bunch asparagus
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion
- 2 garlic cloves
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 0.75 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Trim the woody ends of the asparagus. Cut the asparagus into 1-inch pieces, keeping the tips whole.
In a medium saucepan, bring the vegetable broth to a simmer. Keep warm over low heat.
In a large, heavy saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the onion and sauté until translucent, about 3-4 minutes.
Add the garlic and cook for another 1 minute, until fragrant.
Stir in the Arborio rice and cook, stirring frequently, until the edges of the rice are translucent, about 2 minutes.
Pour in the white wine, stirring continuously, until the wine is absorbed by the rice.
Add a ladleful of the warm vegetable broth to the rice and stir until the broth is absorbed.
Continue adding broth, one ladleful at a time, stirring frequently, until all the broth is absorbed and the rice is creamy and tender, about 20 minutes.
Meanwhile, in a separate pan, heat the remaining tablespoon of olive oil over medium heat.
Add the asparagus pieces and sauté until slightly tender and bright green, about 5 minutes. Set aside.
Once the risotto is creamy and the rice is al dente, stir in the asparagus, remaining tablespoon of butter, Parmesan cheese, salt, black pepper, and lemon zest.
Remove from heat and let the risotto sit for 2-3 minutes.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 6766 mg | 294% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 33.2 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1049 mg | 81% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3746 mg | 80% | |
*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.
