Asparagus Risotto

A creamy & comfy vegetarian dinner!

Coline
Coline
6 minutesPrep time
25 minutesCook time
448 cal.Per serving

Utensils

Stovetop, Pot (small)

recipe

Vegetable broth (liquid)

Step 1

Keep the veggie stock hot in a small pot over low heat.

Asparagus (fresh)

Step 2

Wash the asparagus. Snap off the woody ends. Slice the asparagus stems in half lengthwise, then crosswise. Bring a pot of salted water to a boil. Add the asparagus. Cook for 5 min.

Shallot

Step 3

Peel & mince the shallot.

White wine
Shallot
Rice (Arborio)

Step 4

Melt a drizzle of oil in pot over medium heat. Add the shallots. Sauté for 1 min. Add the rice & wine. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Vegetable broth (liquid)

Step 5

Season with salt & pepper. Then add a ladleful of broth to the pot. Stir until it's absorbed.

Vegetable broth (liquid)

Step 6

Continue ladling & stirring until the rice is cooked & creamy, about 15-20 min. Adjust the liquid as needed.

Parmesan (grated)
Asparagus (fresh)
Heavy cream

Step 7

Add the cheese & asparagus (reserving a few tips for garnish). Add a bit of cream (optional).

Asparagus (fresh)

Step 8

Season with salt & pepper. Serve garnished with the asparagus tips. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy448 cal.
Fat14g
Carbohydrates62g
Protein11g
Fiber3g

On average, one serving of the recipe "Asparagus Risotto" contains 448 Energy, 14 g of Fat, 62 g of Carbohydrates, 11 g of Protein, 3 g of Fiber.

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Asparagus Risotto
Easy