Description
Spring Asparagus Risotto is a creamy and delightful dish that highlights the vibrant flavors of fresh asparagus, perfect for any spring gathering or weeknight dinner.
Ingredients
- Arborio Rice: 1 cup (uncooked)
- Fresh Asparagus: 1 bunch (approximately 1 pound or 450g), trimmed and cut into 1-inch pieces
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Vegetable Broth: 4 cups, kept warm
- Parmesan Cheese: ½ cup, freshly grated
- Olive Oil: 2 tablespoons
- Lemon Zest: Zest of 1 lemon
- Salt and Freshly Ground Black Pepper: To taste
Instructions
- Sauté chopped onion in olive oil over medium heat until translucent (3-4 minutes).
- Add minced garlic and Arborio rice, toasting for 1-2 minutes.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
- After 10 minutes, mix in chopped asparagus and cook until both are tender (5-7 minutes).
- Stir in grated Parmesan and lemon zest before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 380
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg