Description
Creamy Asparagus Risotto is a comforting and flavorful dish that brings warmth to your dining table. This rich risotto features tender asparagus combined with Arborio rice, simmered to perfection in a creamy sauce with hints of garlic and Parmesan cheese. Ideal for family gatherings or special occasions, this recipe is easy to master and sure to impress your guests. Each bite offers a delightful burst of flavor, making it a memorable addition to any meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 1 cup fresh asparagus, trimmed and cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
Instructions
- Prepare by washing and trimming the asparagus and chopping the onion and garlic.
- Heat the vegetable broth in a saucepan over low heat.
- In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Stir in Arborio rice and toast for about 2 minutes until slightly translucent.
- Gradually add warm broth one ladle at a time, stirring constantly until absorbed before adding more, continuing for approximately 20 minutes.
- When rice is al dente, fold in asparagus, Parmesan cheese, and butter until creamy.
- Serve hot with a drizzle of olive oil or extra Parmesan on top.
Nutrition
- Serving Size: 1 cup (225g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added flavor, consider incorporating lemon zest or fresh herbs like basil or parsley. Substitute asparagus with seasonal vegetables such as peas or mushrooms for variety. To make this dish vegan, replace the butter with olive oil and omit the cheese or use nutritional yeast.