Risotto with Asparagus

4.4 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 161.9
  • Total Fat: 6.4 g
  • Cholesterol: 10.3 mg
  • Sodium: 700.6 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 9.3 g

View full nutritional breakdown of Risotto with Asparagus calories by ingredient

Number of Servings: 4


    3 cups low-sodium chicken broth
    2 teaspoons olive oil
    1/3 cup diced onions
    1 cup Arborio rice
    1/2 cup freshly grated Parmesan cheese
    salt to taste
    freshly ground black pepper
    1 cup asparagus, cut into 2" lengths


1. Heat the broth in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes.

3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot broth to the rice mixture, and stir slowly until the broth is absorbed.

4. Continue to add the broth 1 cup at a time, stirring slowly, letting the rice absorb the broth before adding more.

5. While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes. Drain.

6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more broth until it becomes creamy.

7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.

Serving Size: about 1/2 cup

Number of Servings: 4

Recipe submitted by SparkPeople user LEANNAPAIGE.

TAGS:  Side Items |

Member Ratings For This Recipe

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    Yes this was very good! - 7/25/12

  • no profile photo

    Very Good
    Very good. Next time I will add in some shrimp I think. - 6/24/10

  • no profile photo

    Very Good
    Yum. Will definitely be going into the Spring Rotation. - 5/17/10

  • no profile photo

    The flavor was amazing, but maybe when I used brown rice (success boil in the bag rice) it messed up the cooking process. Mine didn't absorb well. It took way too long to absorb. I also doubled and added shrooms. Thanks. - 3/24/10

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    I've never made risotto before. Easy and delicious! - 1/6/09