Asparagus Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 257.5
  • Total Fat: 4.4 g
  • Cholesterol: 13.3 mg
  • Sodium: 834.3 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.6 g

View full nutritional breakdown of Asparagus Risotto calories by ingredient
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Number of Servings: 6


    3 cups 99% fat free chicken broth
    3 cups water
    1/2 Tbsp olive oil
    1 medium onion, chopped
    1/4 cup shredded carrot
    2 Tbsp minced garlic
    1/4 cup dry white wine
    12 oz uncooked Arborio or other short-grain rice
    1/2 tsp sea salt
    1 box (9 oz) frozen organic asparagus cuts, thawed
    1/3 cup reduced fat parmesan cheese


In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook and stir onion, carrot and garlic in oil 2 to 3 minutes or until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed, stirring frequently.

When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).

Remove skillet from heat. Stir in cheese. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user SLJGEMINI75.

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