Asparagus Risotto

22 Reviews
100% would make this recipe again

Rice cooked in a broth with asparagus.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 20 min
390 calories/serving

Ingredients

1 onions, finely chopped 200 g
10 asparagus, average size, cut into 1 cm pieces 200 g
1 1/2 cup chicken broth 375 mL
1 tbsp butter, unsalted 14 g
1 tbsp olive oil 15 mL
3/4 cup arborio rice 150 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Clean the asparagus then cut it into small pieces (about 1 cm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Heat the butter and oil in a large skillet or saucepan. Sauté the onion 2-3 min, until it becomes translucent. Add the rice and asparagus. Cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan cheese, then serve.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

390

Fat

10 g

15 %

Saturated 3.8 g
+ Trans 0.2 g

20 %

Cholesterol

10 mg

Sodium

50 mg

2 %

Carbohydrate

73 g

24 %

Fibre

4 g

15 %

Sugars

5 g

Net Carbs

69 g

Protein

9 g

Vitamin A

15 %

Vitamin C

17 %

Calcium

8 %

Iron

18 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin K
Good source of  :
Copper, Iron, Potassium, Selenium, Vitamin B1, Vitamin E, Zinc
Source of  :
Calcium, Fibre, Magnesium, Manganese, Niacin, Phosphorus, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives 0
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

22 Reviews (19 with rating only) 100% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Great basic risotto recipe. I added a couple of tweaks to make it even better but it would have been good enough on its own.

Useful 0
june 19, 2011 | I would make this recipe again

I added ham, black olives, and melted cheese to make it more a main dish, and it was awesome. very colorful.

Useful 0
november 22, 2009 | I would make this recipe again

Very simple but tasty. My daughters loved it and ask for seconds.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.