Baked Risotto with Grilled Asparagus

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 6.3 g
  • Cholesterol: 8.6 mg
  • Sodium: 91.2 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.4 g

View full nutritional breakdown of Baked Risotto with Grilled Asparagus calories by ingredient
Submitted by:


This recipe was copied from Williams Sonoma Kitchen. This recipe was copied from Williams Sonoma Kitchen.
Number of Servings: 14


    3 T. Olive Oil
    2 Leeks
    4 garlic cloves
    1 t. fresh thyme, chopped
    Salt and pepper to taste
    1.5 c. Arborio Rice
    1/2 c. white wine
    4.25c. chicken stock, warmed
    1.5 lb asparagus, trimmed
    1/2 c. parmesan cheese, shredded
    3 T. cold butter


Preheat oven to 400 degrees.

In dutch oven over medium heat, warm 2 T. oil. Saute leekds until soft. Add garlic thyme and salt., cook 1 minute. Add rice, cook, stirring occasionally, until lightly toasted. Add wine, cook 1 minute. Stir in 3 c. broth, increase heat to medium high and bring to simmer. Cover, bake stirring once until rice is tender and liquid absorbed, 25-30 minutes.

Coat asparagus with remaining oil, salt and pepper. Grill until tender, 7-8 minutes. Cut on bias in 2" lengths. Stir 1.25 cup broth into rice. Stir in cheese, butter, asparagus, salt and pepper to tasted.

Makes 14 1/2 cup servings.

Number of Servings: 14

Recipe submitted by SparkPeople user CHWABE.

TAGS:  Side Items |

Rate This Recipe