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Asparagus Risotto
A simple yet delicious risotto recipe
Course
Main Course
Cuisine
European, Italian
Keyword
risotto
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Servings
3
Calories
720
kcal
Ingredients
1 1/2
cups
Arborio rice
risotto rice
3
cups
chicken stock
(or 1 chicken stock cube dissolved in 3 cups of hot water)
1/4
cup
dry white wine
1
bunch
asparagus
trimmed (leave 6 asparagus for grilling and chop the others)
1
small onion
chopped
2
tbsp
butter
1/2
cup
parmesan cheese
grated
2
tbsp
olive oil
Salt and black pepper
to taste
Grated parmesan cheese
to serve
Instructions
Grill the 6 asparagus with some salt and olive oil. Meanwhile prepare the risotto.
In a large pan heat olive oil. Add chopped onion and cook until beginning to soften.
Add rice, wine and 1/2 cup chicken stock. Stir constantly.
Little by little add remaining chicken stock (1/2 cup at a time) and keep on stirring.
When half the stock is incorporated add 1/2 of the chopped asparagus.
Keep on adding the stock until rice is "al dente". If you use all stock and rice is not done, add hot water.
When rice is almost done, add the remaining chopped asparagus, butter and ½ cup of parmesan. Add salt and pepper to taste.
Keep on stirring so that all ingredients are incorporated and the risotto is creamy.
Serve with parmesan and top with the grilled asparagus.
Nutrition
Calories:
720
kcal
|
Carbohydrates:
98
g
|
Protein:
22
g
|
Fat:
25
g
|
Saturated Fat:
10
g
|
Cholesterol:
39
mg
|
Sodium:
683
mg
|
Potassium:
714
mg
|
Fiber:
7
g
|
Sugar:
9
g
|
Vitamin A:
1497
IU
|
Vitamin C:
12
mg
|
Calcium:
249
mg
|
Iron:
8
mg