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Asparagus Risotto

19 Reviews
100% would make this recipe again

Rice cooked in a broth with asparagus.

Preparation : 10 min Cooking : 20 min
390 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal

Ingredients

1 onions, finely chopped 200 g
10 asparagus, average size, cut into 1 cm pieces 200 g
1 1/2 cup chicken 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 [optional]
ground pepper to taste [optional]

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.

Nutrition Facts Table

per 1 Serving (260g)

Amount

% Daily Value

Calories

390

Fat

10 g

15 %

Saturated 3.8 g
+ Trans 0.2 g

20 %

Cholesterol

10 mg

Sodium

50 mg

2 %

Carbohydrate

73 g

24 %

Fibre

4 g

15 %

Sugars

5 g

Protein

9 g

Vitamin A

15 %

Vitamin C

17 %

Calcium

8 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 2 ¼ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives 0
Fats 2

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Members' Reviews

19 Reviews (16 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
lvb22
june 19, 2011 | I would make this recipe again

I added ham, black olives, and melted cheese to make it more a main dish, and it was awesome. very colorful.

Useful 0
ldeclou
february 11, 2010 | I would make this recipe again

Great basic risotto recipe. I added a couple of tweaks to make it even better but it would have been good enough on its own.

Useful 0
delicieuse
november 22, 2009 | I would make this recipe again

Very simple but tasty. My daughters loved it and ask for seconds.

Useful 0

This recipe is in the following categories

Vegetables | Rice/Grain | Main courses/Entrées | High Iron | Low Sodium | Halal | Italian

Top Reviews

View All Reviews
lvb22
june 19, 2011 | I would make this recipe again

I added ham, black olives, and melted cheese to make it more a main dish, and it was awesome. very colorful.

Useful 0
ldeclou
february 11, 2010 | I would make this recipe again

Great basic risotto recipe. I added a couple of tweaks to make it even better but it would have been good enough on its own.

Useful 0
delicieuse
november 22, 2009 | I would make this recipe again

Very simple but tasty. My daughters loved it and ask for seconds.

Useful 0