Walnut Risotto with Roasted Asparagus
Elevate your dinner table with this elegant Walnut Risotto with Roasted Asparagus—a creamy, nutty twist on a classic Italian favorite. Perfectly cooked arborio rice is enriched with Parmesan cheese, dry white wine, and toasted walnuts, creating a luscious, flavor-packed base. Tender, roasted asparagus, seasoned with olive oil and a hint of lemon zest, adds a vibrant, earthy contrast. This dish combines comforting textures with gourmet flair, making it ideal for both weeknight indulgence and special occasions. Garnished with fresh parsley and extra Parmesan, this risotto is as visually stunning as it is delicious. Whether you're seeking a vegetarian-friendly option or a side that pairs seamlessly with roasted meats, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups arborio rice
- 5 cups chicken or vegetable broth
- 0.5 cups dry white wine
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 0.5 cups Parmesan cheese, freshly grated
- 0.5 cups walnuts, roughly chopped and toasted
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper, freshly ground
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Arrange the asparagus on a baking sheet in a single layer and roast for 15-20 minutes, or until tender and slightly crispy. Remove from the oven and set aside.
Heat the chicken or vegetable broth in a small saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the arborio rice to the skillet, stirring well to coat the grains with the butter, onion, and garlic mixture. Toast the rice for about 2 minutes, stirring frequently.
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. You may not need all of the broth.
Once the risotto is done, stir in the grated Parmesan cheese, toasted walnuts, remaining 1 tablespoon of butter, and lemon zest. Season with additional salt and pepper to taste.
Slice the roasted asparagus into bite-sized pieces and gently fold it into the risotto. Reserve a few whole spears of asparagus for garnish, if desired.
Serve the walnut risotto warm, garnished with the reserved asparagus spears, chopped parsley, and an extra sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 494 mg | 11% | |
*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.
