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Asparagus Risotto

4 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
  • Kosher
  • Vegetarian

Ingredients

1 onions, finely chopped 200 g
10 asparagus, average size, cut into 1 cm pieces 200 g
1 1/2 cup vegetable broth, low-sodium 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

4 Reviews (2 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
sou99rce
may 15, 2013 | I would make this recipe again

Très bonne, j'ai fait des proportions un peu plus importantes pour en faire un repas en soi.

Useful 0
strivingveg
april 19, 2009 | I would make this recipe again

Quite good taste and texture. Easy to make. If the risotto is still crunchy, microwave in a bowl with a plate on top and the rice will be chewy.

Useful 0

This recipe is in the following categories

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

Top Reviews

View All Reviews
sou99rce
may 15, 2013 | I would make this recipe again

Très bonne, j'ai fait des proportions un peu plus importantes pour en faire un repas en soi.

Useful 0
strivingveg
april 19, 2009 | I would make this recipe again

Quite good taste and texture. Easy to make. If the risotto is still crunchy, microwave in a bowl with a plate on top and the rice will be chewy.

Useful 0