Description
Spring Asparagus Risotto is a creamy, vibrant dish that highlights fresh asparagus and the essence of spring. Perfect for gatherings or cozy dinners, this recipe is easy to make and incredibly satisfying.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup fresh asparagus, chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- ½ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Sauté chopped onion and minced garlic until soft and fragrant.
- Add Arborio rice and toast for about 2 minutes until slightly translucent.
- Pour in white wine and stir until nearly evaporated.
- Gradually add hot vegetable broth, one ladle at a time, stirring frequently until absorbed (approximately 20 minutes).
- With 5 minutes left of cooking time, stir in chopped asparagus.
- Remove from heat and fold in Parmesan cheese along with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg