Asparagus Risotto – a delicious recipe with butter +, white onion, arborio rice, white wine, chicken, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Cut Asparagus in pieces and broil with 1/8 of water. Cook for 2 min
2
2. Out them in ice bath to stop the cooking. Drain and set aside.
3
2. In a saucepan heat 1.5 Tbsp butter on medium heat. Add onion and cook for a few minutes until translucent. Add the rice and cook for 2 more minutes. Stirring until nicely coated.
4
3. While the shallots are cooking, bring the stock into a simmer in a saucepan.
5
4. Add the wine, slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorb Ed add 1/2 cup of stock. Continue this process with stirring until the rice is tender but still firm for 15 to 20 minutes. Remove from heat.
6
5. Gently stir the Parmesan cheese the remaining 1 teaspoon butter and the asparagus. Add salt and pepper to taste. Serve immediately.
206
kcal
Calories
7
g
Fat
22
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 pound Asparagus, 1.5 Tbsp butter + 1/2 teaspoon butter, 1/4 cup chopped white onion or shallots, 1/2 cup arborio rice, and more.
Yes, Asparagus Risotto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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