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Asparagus Risotto: photo of the dish
Illustrative photo: Katrin Morenz — CC BY-SA 2.0, Wikimedia Commons
Pasta & rice

Asparagus Risotto

The spring risotto, green and lemony.

  • 40 min
  • 4 servings
  • Medium
  • Moderate
  • Italian

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

432 kcal per serving

Protein
12.8 g
Carbohydrates
63.1 g
of which sugars
3.4 g
Fat
12.9 g
of which saturated fat
8 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut off the asparagus tips and slice the stalks into pieces.
  2. Toast the rice with the onion, then add the stalks.
  3. Add the broth one ladleful at a time for 18 min; add the tips 5 min before the end.
  4. Off the heat: stir in the Parmesan, butter and lemon zest.

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Original Ecomely recipe.