Description
This Asparagus Risotto recipe is a creamy, comforting dish that’s perfect for spring. Made with fresh asparagus, Arborio rice, and Parmesan, it combines the richness of Italian risotto with the freshness of seasonal vegetables. It’s ideal for a vegetarian meal or an elegant dinner side.
Ingredients
Scale
- 1lb fresh asparagus, trimmed and cut into1-inch pieces
- 1 cupArborio rice
- 1small onion, finely chopped
- 2garlic cloves, minced
- 4 cupsvegetable broth, warmed
- ½ cupdry white wine (optional)
- ½ cupgrated Parmesan cheese
- 2 tbspolive oil
- 2 tbspbutter
- Salt and pepper to taste
Instructions
Notes
For extra flavor, roast the asparagus tips separately and add as garnish.
Can substitute peas or spinach for asparagus for variety.
Omit wine if preferred or replace with extra broth.
Nutrition
- Calories: 340
- Sugar: 3g