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Asparagus Risotto

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Asparagus Risotto

3 from 1 vote
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Course: Side Dish
Cuisine: Italian
Keyword: Asparagus Risotto, gluten-free, lowfat, vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 337kcal


  • 1 pound asparagus
  • 4 cup vegetable broth
  • 2 ounces water
  • 1 medium onion
  • 4 clove garlic
  • 1 1/2 cup arborio rice
  • 1 tablespoon vinegar, cider
  • 1 cup, pieces or slices mushrooms, white
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 cup Parmesan cheese, grated


  • Trim woody ends off asparagus. Cut into 1-2 inch pieces.
  • In a saucepan, heat broth and 1 cup water over med-low heat.
  • In another large pan, saute chopped onion and minced garlic over med-high heat for about 7 minutes.
  • Add the rice and cook, stirring constantly for 2-3 minutes.
  • Mix water and vinegar in a cup.
  • Add the diluted vinegar and cook until liquid has absorbed.
  • Start adding the warmed broth, 1/2 cup at a time. Stir occasionally and wait for the liquid to be absorbed before adding the next 1/2 cup.
  • Meanwhile, saute mushrooms (if using) and asparagus until tender, about 4 minutes.
  • When all the broth has been absorbed by the risotto, remove pan from heat.
  • Add asparagus, salt/pepper, and parmesan and serve immediately.
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Calories: 337kcal | Carbohydrates: 67g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 865mg | Fiber: 4g | Sugar: 5g

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