Low Fat Asparagus Risotto

Delight in the creamy, guilt-free indulgence of this Low Fat Asparagus Risotto—a lightened-up take on a classic Italian favorite. This vibrant dish highlights tender blanched asparagus, fragrant garlic, and the signature creaminess of Arborio rice, achieved without heavy cream. A splash of dry white wine and a hint of zesty lemon juice elevate the flavor, while reduced-fat Parmesan adds richness with fewer calories. Perfectly balanced with the use of low-sodium broth and heart-healthy olive oil, this risotto is both wholesome and satisfying, making it an ideal weeknight dinner or elegant side dish. Ready in just 45 minutes, it’s proof that comfort food can be both nourishing and delicious.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 bunch asparagus
• 4 cups chicken or vegetable broth, low sodium
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 0.5 cup dry white wine
• 0.5 cup Parmesan cheese, grated, reduced-fat
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Trim the woody ends from the asparagus and cut the stalks into 1-inch pieces.

Step 2

In a medium saucepan, bring the low-sodium chicken or vegetable broth to a simmer. Add the asparagus pieces and blanch them for 3 minutes until they are just tender. Remove the asparagus with a slotted spoon and set aside. Keep the broth warm over low heat.

Step 3

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly and absorb some of the oil.

Step 5

Pour in the dry white wine and stir continuously until the wine is absorbed by the rice.

Step 6

Begin adding the warm broth, one ladleful at a time, to the rice, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 18-20 minutes.

Step 7

When the rice is al dente and creamy, gently fold in the blanched asparagus, grated Parmesan cheese, lemon juice, salt, and black pepper.

Step 8

Taste and adjust seasoning if necessary. If desired, garnish with freshly chopped parsley before serving.

Step 9

Serve the risotto hot, enjoying its creamy texture and fresh flavor.

Nutrition Facts

Serving size	(2048.9g)

Amount per serving	% Daily Value*
Calories	1286.2

Total Fat 53.3g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 1.5g
Cholesterol 119.0mg	0%
Sodium 3786.7mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 11.9g	0%
Total Sugars 14.1g
Protein 69.5g	0%

Vitamin D 0IU	0%
Calcium 1645.4mg	0%
Iron 10.6mg	0%
Potassium 1665.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 22.4%

Carbs: 39.0%