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Asparagus Risotto

Winter, summer, spring or fall. Whatever the season I can dig a big dish of risotto. This asparagus risotto recipe is simple to make, contrary to what most people think. Enjoy every stir and spoonful!
Course Main Course, Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 283kcal
Cost 15

Equipment

Ingredients

Instructions

  • In a medium-sized pot, warm the chicken broth. KeepWarm throughout cooking.
  • In a large skillet or wok, heat the butter and cook the shallot for 1-2 minutes until soft.
  • Add the rice, mixing until all the rice is fully covered by the butter. Cook for about 2 minutes.
  • Add the wine, mixing frequency until all the wine is absorbed by the rice.
  • Once the wine is absorbed, add the warm chicken broth 1-2 ladles at a time until the rice is covered by the liquid. Stir pretty continuously until all the broth is absorbed by the rice.
  • Repeat the ladling/mixing of the broth until all the broth is gone.
  • On the last ladle of broth, also add the asparagus to the pan.
  • Once the last ladle of broth is absorbed, add the remaining butter and Parmesan cheese. Mix altogether until warm.
  • Serve hot in a bowl. Top with extra Parmesan cheese if desired.

Notes

Enjoy!

Nutrition

Serving: 2cups | Calories: 283kcal | Carbohydrates: 48g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 644mg | Potassium: 378mg | Fiber: 4g | Sugar: 4g | Vitamin A: 542IU | Vitamin C: 14mg | Calcium: 191mg | Iron: 4mg