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Asparagus Risotto

Prep Time
30 mins

Risotto is a good and simple staple to have in your recipe repertoire. Here’s a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results.

Asparagus Risotto

Photo: Iain Bagwell; Styling: Kevin Crafts
 4 cups vegetable or chicken broth
 2 tablespoons olive oil
 4 green onions, chopped
 1 cup Arborio or sushi rice
 2 pounds asparagus, ends trimmed and cut into 2-in. pieces
 2 tablespoons unsalted butter
 1/2 cup grated parmesan cheese
Step 1

In a small saucepan, bring broth to a simmer.

Step 2

Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 294Calories from Fat 50
% Daily Value *
Total Fat 17g27%

Saturated Fat 6.6g33%
Cholesterol 25mg9%
Sodium 806mg34%
Total Carbohydrate 27g9%

Dietary Fiber 3.1g13%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.