Spring Risotto With Asparagus Recipe

Name: Spring Risotto With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, trimmed and cut into small pieces; 1 ¾ cups fat-free low-sodium chicken broth; 2 tablespoons olive oil; 1 ½ cups onions, chopped; 2 garlic cloves, minced; 1 cup frozen peas; 1 cup arborio rice, uncooked; ¾ teaspoon kosher salt; ¼ cup neufchatel cheese; ½ teaspoon fresh ground black pepper; 1 ounce parmesan cheese, shaved; 2 tablespoons fresh thyme, chopped

Servings: persons

1 lb asparagus, trimmed and cut into small pieces
1 ¾ cups fat-free low-sodium chicken broth
2 tablespoons olive oil
1 ½ cups onions, chopped
2 garlic cloves, minced
1 cup frozen peas
1 cup arborio rice, uncooked
¾ teaspoon kosher salt
¼ cup neufchatel cheese
½ teaspoon fresh ground black pepper
1 ounce parmesan cheese, shaved
2 tablespoons fresh thyme, chopped

1
Bring 4 cups water to a boil in a saucepan.
2
Add asparagus and cook for 2 minutes.
3
Drain and set aside.
4
In a saucepan, add 1/4 cup water to 1 3/4 cups of chicken broth and bring to a simmer.
5
Heat a large saucepan over medium heat.
6
Add olive oil and swirl to coat.
7
Add onion; cook 4 minutes.
8
Add garlic; cook 2 minutes, stirring constantly.
9
Stir in peas, uncooked rice, and salt; cook for 1 minute.
10
Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly.
11
Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
12
Stir in asparagus, Neufchatel cheese, and pepper; cook 1 minute.
13
Spoon 1 cup risotto into each of 4 bowls.
14
Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb asparagus, trimmed and cut into small pieces, 1 ¾ cups fat-free low-sodium chicken broth, 2 tablespoons olive oil, 1 ½ cups onions, chopped, and more.

Yes, Spring Risotto With Asparagus 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.

That's it — enjoy your meal!

Spring Risotto With Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions