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.

No additional tips available.

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

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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.

Spring Risotto With Asparagus

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