Description
Creamy asparagus risotto is a delightful vegetarian dish that combines tender asparagus with rich, flavorful Arborio rice. Perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 1 cup Arborio rice
- 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (warm)
- ½ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash the asparagus under cold water, trim tough ends, and cut into bite-sized pieces.
- Heat olive oil in a large pan over medium heat. Sauté chopped onion and minced garlic until translucent (about 5 minutes).
- Add Arborio rice and cook for 2 minutes until slightly translucent around the edges.
- Pour in white wine and stir until most of the liquid evaporates (about 3 minutes).
- Gradually add warm vegetable broth one ladle at a time, stirring constantly until absorbed (20-25 minutes).
- Fold in asparagus and Parmesan cheese; cook for an additional 5 minutes until creamy. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg