Main
Recipes
Course
Casseroles
Aparagus Risotto from Simply Recipes

Aparagus Risotto from Simply Recipes

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

483

Calories

Comments Print recipe

Ingredients:

Serving

Directions:

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
While the shallots are cooking, bring the stock to a simmer in a saucepan.
Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.
Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.
Serves 4.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	483.08 Kcal (2023 kJ)
Calories from fat	143.11 Kcal
		% Daily Value*
Total Fat	15.9g	24%
Cholesterol	42.74mg	14%
Sodium	518.38mg	22%
Potassium	555.58mg	12%
Total Carbs	58.53g	20%
Sugars	8.48g	34%
Dietary Fiber	3.46g	14%
Protein	18.18g	36%
Vitamin C	8.4mg	14%
Vitamin A	0.1mg	4%
Iron	2.6mg	14%
Calcium	185mg	19%

Amount Per 100 g
Calories	105.89 Kcal (443 kJ)
Calories from fat	31.37 Kcal
		% Daily Value*
Total Fat	3.49g	24%
Cholesterol	9.37mg	14%
Sodium	113.63mg	22%
Potassium	121.78mg	12%
Total Carbs	12.83g	20%
Sugars	1.86g	34%
Dietary Fiber	0.76g	14%
Protein	3.98g	36%
Vitamin C	1.8mg	14%
Iron	0.6mg	14%
Calcium	40.6mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Asparagus-Parmesan Bake

Fresh asparagus (tough ends snapped off), Butter, Flour and 9 more..
Wesley's Gulf Coast Shrimp and Grits

Milk, Unsalted butter, Uncooked quick-cooking grits and 21 more..
Simple Spinach Soup

Onion, chopped, Garlic cloves, crushed and 6 more..
Penzey's Ham and Asparagus Bake

Cooked ham, chopped into 1/2-inch pieces and 13 more..
Creamy Veggie Vermicelli

Fresh broccoli florets and 9 more..
Risotto With Asparagus and Porcini Mushrooms

Fresh asparagus, Chicken broth and 8 more..
Leek Risotto

Chicken stock or 6 cups chicken broth (48 fl oz) and 6 more..
Wild Mushroom-and-Red Wine Risotto

Chicken stock, preferably homemade, Extra-virgin olive oil and 9 more..