Vegetarian Risotto with Fresh Asparagus
Indulge in the creamy decadence of Vegetarian Risotto with Fresh Asparagus, a dish that perfectly balances comforting richness with vibrant, garden-fresh flavor. This recipe features tender Arborio rice cooked to perfection in a savory vegetable broth, creating a luxuriously creamy texture without the need for heavy cream. The addition of crisp, seasonal asparagus and a hint of zesty lemon zest brightens up every bite, while grated Parmesan cheese and a splash of dry white wine add a gourmet touch. Aromatic shallots and garlic lend depth, making this elegant risotto as satisfying as it is simple to prepare. Ready in under an hour, it's the perfect vegetarian option for weeknight dinners or special occasions. Pair it with a crisp salad or crusty bread for a complete meal that’s bursting with flavor.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 cups Vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 small Shallots
- 3 Garlic cloves
- 0.5 cups Dry white wine
- 1 pound Fresh asparagus
- 0.75 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
Heat the vegetable broth in a medium saucepan over low heat. Keep it warm but do not let it boil.
Trim the woody ends of the asparagus and cut the stalks into 1-inch pieces. Set aside.
In a large skillet or wide saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Finely chop the shallots and mince the garlic. Add them to the pan and sauté until soft and translucent, about 2-3 minutes.
Add the Arborio rice to the pan and stir to coat it in the oil and butter. Cook for 2-3 minutes until the rice is lightly toasted.
Pour in the dry white wine and cook, stirring constantly, until it is fully absorbed by the rice, about 2 minutes.
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir often and wait for the liquid to be absorbed before adding the next ladleful. This process should take about 20-25 minutes.
About 10 minutes into cooking the rice, stir in the asparagus pieces. Continue adding broth as needed and stirring frequently.
Once the rice is tender and creamy but still slightly al dente, stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, salt, black pepper, and lemon zest. Mix well.
Remove the risotto from the heat and let it rest for 1-2 minutes. Garnish with fresh parsley before serving.
Serve the risotto hot and enjoy!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5592 mg | 243% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 33.6 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3945 mg | 84% | |
*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.
