Risotto with Asparagus
Make a creamy, comforting Risotto with Asparagus! This dish features tender asparagus and rich, buttery risotto, creating a perfect balance of flavors for a delicious, elegant meal.
Servings 6 servings
Calories 171kcal
Equipment
Ingredients
- 1 onion diced
- 2 Cup(s) rice Arborio or Valencia
- 4-5 Cup(s) vegetable stock simmering in saucepan
- 1 Tablespoon(s) minced garlic
- 1 Tablespoon(s) minced shallots
- Olive oil
- 1 bunch asparagus cut into 1-inch pieces
- 3 Tablespoon(s) parmesan cheese grated
- 1 Tablespoon(s) butter or to taste
- Salt and pepper to taste
- Fresh parsley chopped
Instructions
- Trim asparagus and cut into 1-inch pieces. Blanch asparagus in boiling water for 2 minutes, move to an ice bath using a slotted spoon and then dry on paper towels. Set aside. Sauté onions in olive oil until translucent.
- Add garlic and shallots and sauté for 1 minute. Add rice and coat with oil. Add 1/2; cup of stock at a time, stirring until most of the liquid is absorbed each time. Test consistency of the rice when it starts to appear translucent around the edges.
- Add one final 1/2 cup of stock, asparagus, butter, and fresh parsley; salt and pepper to taste.
- Garnish with diced tomatoes and fresh basil. Serve warm.
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 2334mg | Fiber: 1g | Sugar: 5g
