Main Dishesclosetcooking
Asparagus Risotto
A simple creamy risotto with asparagus, basil and a splash of lemon juice!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
- wooden spoon
📝 Preparation Steps
1
Steam the asparagus until it just turns a bright green, remove it from the heat, and plunge it in cold water (to stop the cooking process and keep it a nice bright green).
asparagus (trimmed, cleaned, cut into pieces)*1 pound
2
Optionally puree some or all of the asparagus, along with the basil, and some of the cooking water, and set aside.
asparagus (trimmed, cleaned, cut into pieces)*1 pound
3
Melt the butter in a saucepan over medium heat, add the onion and cook until tender, about ⏱️ 5-7 minutes.
butter2 tablespoonsonion, diced1
4
Add the garlic and cook until fragrant, about a minute.
garlic, chopped2 cloves
5
Add the rice and cook until it starts to turn translucent, about ⏱️ 1-3 minutes.
6
Add the wine and deglaze the bottom of the pan by scraping up any brown bits off the bottom of the pan with a wooden spoon while the wine sizzles.
7
Add 1/2 cup of broth and cook, stirring constantly until it has been absorbed into the rice before repeating, 1/2 cup at a time, until all of the broth has been added and absorbed.
8
Add the parmesan, mix it in and let the cheese melt.
9
Add the asparagus and asparagus puree.
asparagus (trimmed, cleaned, cut into pieces)*1 pound
10
Add the lemon juice and season with salt and pepper to taste!
lemon juice (optional)1 tablespoon
Nutrition Facts
calories
Calories 408
fat Content
Fat 12g
fiber Content
Fiber 4g
sugar Content
Sugars 5g
sodium Content
Sodium 397mg
protein Content
Protein 15g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 31mg
carbohydrate Content
Carbs 53g
saturated Fat Content
Saturated 6g
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