Asparagus Risotto [Veg.]

Asparagus Risotto [Veg.]

Rice cooked in a broth with asparagus [Vegetarian version].

2 servings
Preparation 10 min / Cooking 20 min
410 calories per serving 
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
Recipe Nutrition Info Reviews (0) My Notes

Ingredients

1 onions, finely chopped   200 g
10 asparagus, average size, cut into 1 cm pieces   200 g
1 1/2 cup vegetable broth   375 mL
1 tbsp butter, unsalted   14 g
1 tbsp olive oil   15 mL
3/4 cup arborio rice   150 g
2 tbsp Parmesan cheese, grated   6 g
  salt to taste    
  ground pepper to taste    

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Clean the asparagus then cut it into small pieces (about 1 cm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Heat the butter and oil in a large skillet or saucepan. Sauté the onion 2-3 min, until it becomes translucent. Add the rice and asparagus. Cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan cheese then serve.

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: 2¼ servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Calcium, Phosphorus, Vitamin A, Vitamin B2, Vitamin C
Good source of :
Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Excellent source of :
Folacin, Manganese, Selenium, Vitamin K

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Nutrition Facts Table

Nutrition Facts

per 1 serving (260g)

Amount

% DV*

* DV = Daily Value

Calories

410

Fat

10 g

16 %

Saturated 4 g
+ Trans 0.2 g

20 %

Cholesterol

15 mg

Sodium

55 mg

2 %

Carbohydrate

72 g

24 %

Fibre

5 g

20 %

Sugars

5 g

Protein

9 g

Vitamin A

15 %

Vitamin C

15 %

Calcium

8 %

Iron

20 %

More info

This recipe is in the following categories: Rice/Grain | Vegetables | Main courses/Entrées | Halal | High Fibre | High Iron | Kosher | Low Sodium | Vegetarian | Italian

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