asparagus risotto recipe

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Creamy asparagus risotto recipe, Parmigiano-Reggiano, and a touch of lemon. Perfect Spring meatless main dish. This is a simple light meal.

HOW TO MAKE ASPARAGUS RISOTTO!
Place broth in a large saucepan over medium-low heat and bring to a simmer. Reduce heat to low, cover, and keep hot.

In a large shallow saucepan, heat the olive oil on medium-high heat and sauté the onion, and garlic. Cook until onions are translucent. Add the rice and stir until the rice kernels are well coated.

Add the stock, 1/2 cup at a time, adding only after the previous addition has been absorbed by the rice: add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.

Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed until the rice is tender, but still firm to the bite, about 20-25 minutes.

By adding the asparagus. Stir and cook for a couple of minutes.

HOW TO MAKE ASPARAGUS RISOTTO!

Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

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asparagus risotto recipe

  • saucepan
Creamy asparagus risotto, Parmigiano-Reggiano, and a touch of lemon. Perfect Spring meatless main dish. This is a simple light meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: asparagus risotto easy, asparagus risotto recipe
Servings: 4
Calories: 310kcal
Author: Luda huang

Equipment

  • saucepan

Ingredients

  • About 4 cups chicken stock or vegetable stock for vegetarian option
  • 2 Tbsp unsalted butter divided
  • 1 cup arborio rice
  • 1 small onion finely chopped
  • 1 Tbsp lemon juice
  • 1/2 pound asparagus trimmed, tips cut off, tough skins of the spears peeled, and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

Instructions

  • Place broth in a large saucepan over medium-low heat and bring to a simmer. Reduce heat to low, cover, and keep hot.
  • In a large shallow saucepan, heat the olive oil on medium-high heat and sauté the onion, and garlic. Cook until onions are translucent. Add the rice and stir until the rice kernels are well coated.
  • Add the stock, 1/2 cup at a time, adding only after the previous addition has been absorbed by the rice: add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
  • Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed until the rice is tender, but still firm to the bite, about 20-25 minutes.
  • By adding the asparagus. Stir and cook for a couple of minutes.
  • Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
  • Add soup to the rice step by step to make the rice tender and sticky!

Nutrition

Calories: 310kcal | Carbohydrates: 45g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 91mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 748IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 3mg
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