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Creamy Asparagus Risotto Perfect for Spring Dinners

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Ingredients

Adjust Servings:
4 1/2 cups low-sodium chicken or vegetable broth
2 tsp olive oil
1/3 cup shallots chopped
1 cup arborio rice
2 oz dry white wine
3/4 lb thin asparagus spears tough ends trimmed cut 2-inches long
1 - 2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmigiano-reggiano plus more for serving
salt and fresh cracked pepper to taste
1 tsp grated lemon zest for garnish

Nutritional information

Calories
Carbohydrates
43g
Protein
9g
Fat
4g
Saturated Fat
1.5g
Cholesterol
5mg
Sodium
630mg
Fiber
2g
Sugar
g
Blue Smart Points
8
Green Smart Points
Purple Smart Points
Points +

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Creamy Asparagus Risotto Perfect for Spring Dinners

Features:
    Cuisine:

    Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    If youre looking for unique asparagus recipes aside from grilling or roasting, give this a try! Asparagus is the perfect addition to risotto in this light dish. A few other risotto favorites are Butternut Squash Risotto, Creamy Mushroom Risotto and Seared Scallops over wilted Spinach and Parmesan Risotto.,Alt=,Its March which means Spring is in the air. Asparagus season begins and this Italian rice dish is a great way to enjoy it. Because this risotto recipe is so simple, I like to use the freshest ingredients. The easiest way to do that is cook with seasonal vegetables, fresh herbs and good quality cheese.,Chicken and Asparagus Lemon Stir Fry,Grilled Prosciutto Wrapped Asparagus,Cream of Asparagus Soup,Roasted Asparagus,Asparagus and Caramelized Onion Tartlets


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    Steps

    1
    Done

    When It Boils, Reduce Heat to a Simmer and Maintain Over Low Heat, Taste For Salt and Adjust as Needed

    2
    Done

    in a Large Heavy Saucepan Over Medium Heat, Heat the Oil and Add the Shallots; Saut 3-4 Minutes.

    3
    Done

    Add the Rice; Mix Well So the Rice Is Coated Throughout and Saute Until the Rice Is Slightly Translucent, About 2-3 Minutes.

    4
    Done

    Add the Wine and Stir Until It Is Absorbed.

    5
    Done

    Add a Ladleful of the Simmering Stock; Stir and Wait Until It Is Absorbed Before Adding Another Ladleful Stirring Gently and Almost Constantly.

    6
    Done

    Continue This Process Until the Rice Is Creamy, Tender to the Bite, but Slightly Firm in the Center.

    7
    Done

    Add the Asparagus Along With the Last Ladle of Broth and Continue Cooking 5 Minutes, Total Time Should Be About 25-30 Minutes from the Time You Started.

    8
    Done

    When All the Liquid Is Absorbed, Remove from Heat and Stir in the Lemon Juice, Parsley and Parmigiano-Reggiano.

    9
    Done

    Serve Immediately and Top With Fresh Cracked Pepper, Lemon Zest, and Extra Grated Cheese If Desired.

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    Sawyer Evans

    Cocktail creator blending and shaking up delicious drinks that are full of color and flavor.

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