Asparagus Risotto

Asparagus Risotto Recipe
Photo: Iain Bagwell; Styling: Kevin Crafts
Risotto is a good and simple staple to have in your recipe repertoire. Here's a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results.

Yield:

Serves 4

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 294
Caloriesfromfat 50 %
Protein 10 g
Fat 17 g
Satfat 6.6 g
Carbohydrate 27 g
Fiber 3.1 g
Sodium 806 mg
Cholesterol 25 mg

Ingredients

4 cups vegetable or chicken broth
2 tablespoons olive oil
4 green onions, chopped
1 cup Arborio or sushi rice
2 pounds asparagus, ends trimmed and cut into 2-in. pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese

Preparation

1. In a small saucepan, bring broth to a simmer.

2. Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.

Note: Nutritional analysis is per serving.

Note:

April 2010
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