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Asparagus Risotto

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

Ingredients

Instructions

  • 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.

Nutrition

Calories: 337kcal | Carbohydrates: 67g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 865mg | Fiber: 4g | Sugar: 5g