Asparagus Risotto – a delicious recipe with fresh asparagus, onion, butter, rice, apple juice, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat the stove to a medium heat. Melt the butter inside the saucepan. Chop the onion and stir in with butter until union is soft, not brown (takes about 2 to 3 minutes). Stir in rice, stir continuously for about two minutes. Add apple juice; stir for another minute.
2
Begin adding chicken broth. Add by 1/2 Cup intervals. Allow the rice to absorb the broth before adding more. Cut the asparagus stems into halves. After ten minutes, add the asparagus, and continue to add the chicken broth until a creamy sauce accompanies the rice. Cook until the rice is soft, and to your own satisfaction.
3
Dish into a bowl and sprinkle the Parmesan cheese over the top. Serve hot.
4
Total cooking time: about 45 minutes to an hour.
710
kcal
Calories
20
g
Fat
63
g
Carbs
67
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 9 ingredients. The key ingredients include: 1 -2 lb fresh asparagus, 1 medium onion, 3 tablespoons butter, 1 1/2 cups 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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