Asparagus Risotto Recipe

This decadent Asparagus Risotto is the perfect side dish to elevate any meat course! Tender asparagus spears and creamy Arborio rice create a symphony of flavors in this easy-to-make recipe. Approved for diabetic-friendly diets (see notes).

Prep Time 10 mins
Cook Time 50 mins
Calories 165.1 kcal
Protein 11g
Rating 4.0 (10 Reviews)
Asparagus Risotto 121

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asparagus Risotto

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How to Make Asparagus Risotto

  1. Snap off the tough ends of 1 pound asparagus. Cut the stems into 1/2-inch pieces. Set aside the tender tips.
  2. Melt 2 tablespoons of margarine in a large saucepan or flameproof casserole over medium heat.
  3. Add 1/2 cup finely chopped yellow onion and cook for 5 minutes, or until softened and translucent.
  4. Add 1 1/2 cups Arborio rice and toast for 1-2 minutes, stirring constantly, until the grains are slightly translucent.
  5. Pour in 4 cups hot chicken broth (or vegetable broth for a vegetarian option), stirring constantly. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
  6. Add the asparagus stems and cook for 5-7 minutes, or until tender-crisp.
  7. Stir in 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
  8. Gently stir in the reserved asparagus tips.
  9. Remove from heat and let stand, covered, for 5 minutes to allow the risotto to finish cooking and absorb the remaining liquid.
  10. Sprinkle with the remaining 1/4 cup grated Parmesan cheese before serving.
  11. Diabetic Note: This recipe counts as approximately 2 starchy and 1 1/2 fat choices in a diabetic exchange plan. Adjust serving size to suit your individual dietary needs.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

6g

Fat

4g

Carbs

9g

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