Asparagus Risotto

Asparagus Risotto

Rice cooked in a broth with asparagus.

2 servings
Preparation 10 min
Cooking 20 min

390 calories per serving 


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
1 pinch salt [optional]   0.1 g
  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.


  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

Nutrition Facts

per 1 serving (260g)


% DV*

* DV = Daily Value




10 g

15 %

Saturated 4 g
+ Trans 0.2 g

20 %


15 mg


55 mg

2 %


73 g

24 %


4 g

15 %


5 g


9 g

Vitamin A

15 %

Vitamin C

15 %


8 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

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

More info


Free :
Added Sugar
Low :
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

More info

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

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!