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Easy Asparagus Risotto

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Asparagus Risotto is full with the goodness of true Italian flavors . Every bite of Asparagus is deliciously tasty. In every party menu this dish should be included if you really want to give a sinful Italian treat to your guests.
  Asparagus 1 Pound, cut into 2" pieces, tips reserved
  Olive oil 1 Tablespoon
  Arborio rice 1 Cup (16 tbs)
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Defatted chicken stock 2 Cup (32 tbs)
  Sun dried tomato halves 4 , reconstituted and chopped
  Chopped fresh parsley 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon

In a large frying pan of rapidly boiling water, blanch the asparagus tips for 2 to 3 minutes, or until vivid green.
Remove the asparagus from the pan and set aside; reserve the cooking water.
In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the rice and onions.
Microwave, uncovered, for 1 minute.
Stir in 1 1/2 cups of the reserved cooking water.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Stir in the asparagus (except for the tips), tomatoes and parsley.
Microwave for 1 minute, or until heated through.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1021 Calories from Fat 217

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 1435.1 mg59.8%

Total Carbohydrates 172 g57.5%

Dietary Fiber 12.6 g50.4%

Sugars 26.2 g

Protein 34 g68.5%

Vitamin A 123.4% Vitamin C 122%

Calcium 70.1% Iron 82.1%

*Based on a 2000 Calorie diet

Easy Asparagus Risotto Recipe