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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 6.4 g
  • Cholesterol: 15.3 mg
  • Sodium: 169.8 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 7.9 g

View full nutritional breakdown of Asparagus Risotto calories by ingredient
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Asparagus Risotto

Submitted by: SCHAUJODY

Number of Servings: 4


    1/2 tsp table salt, for cooking water
    1 pound uncooked asparagus, trimmed and cut into bite-size pieces
    2 sprays cooking spray
    1 TBS unsalted butter
    3 small uncooked shallots, minced
    1 cup uncooked arborio rice (or brown medium grain rice)
    1 TBS fresh lemon juice
    4 envelopes of HerbOx
    4 Cups of water
    1/3 cup grated Parmesan cheese
    1/8 tsp table salt
    1/8 tsp black pepper
    (substitute Nosalt for table salt)


If arborio rice isn't available use brown medium grain rice.


Bring a pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.
Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to cook; cook for 2 minutes.
Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
Meanwhile, bring broth to a simmer; keep warm.
Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.
When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparaus; season wiith salt and pepper. Yields 1 scan cup per serving.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SCHAUJODY.

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