Spring Asparagus Risotto

Name: Spring Asparagus Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 1/2 cups low-sodium chicken or vegetable broth; 2 tsp olive oil; 1/3 cup shallots; 1 cup arborio rice; 2 oz dry white wine; 3/4 lb thin asparagus spears; 1-2 tsp fresh lemon juice; 1/4 cup chopped fresh parsley; 1/4 cup freshly grated Parmigiano-Reggiano; salt and fresh cracked pepper; 1 tsp grated lemon zest for garnish

User Reviews

4.8

105 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
4 servings
Calories
255 kcal
Course
Dinner
Cuisine
Italian

Spring Asparagus Risotto

Iris Warren

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Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

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Ingredients

Servings

4 1/2 cups low-sodium chicken or vegetable broth
2 tsp olive oil
1/3 cup shallots (chopped)
1 cup arborio rice
2 oz dry white wine
3/4 lb thin asparagus spears (tough ends trimmed, cut 2-inches long)
1-2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano (plus more for serving)
salt and fresh cracked pepper (to taste)
1 tsp grated lemon zest for garnish

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Instructions

In a large saucepan, heat broth over medium-high heat.
When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
Add the wine and stir until it is absorbed.
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Notes

Makes over 4 cups.
Nutritional information for asparagus provided by Heather K Jones, RD.

Nutrition Information

Show Details

Serving 1generous cup as a main Calories 255kcal (13%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1.5g (8%) Cholesterol 5mg (2%) Sodium 630mg (26%) Fiber 2g (8%)