Low Sodium Asparagus Risotto

Indulge in the creamy, velvety goodness of Low Sodium Asparagus Risotto—a wholesome twist on the classic Italian comfort food. This flavor-packed dish features tender, vibrant asparagus spears paired with Arborio rice cooked to perfection in warm, low-sodium vegetable broth. Freshly minced garlic, zesty lemon, and a touch of Parmesan cheese add layers of savory complexity, while unsalted butter ensures a luscious texture without the extra sodium. Perfect for a heart-healthy weeknight dinner or an elegant gathering, this risotto embraces a one-pot cooking approach for simplicity and ease. Garnish with fresh parsley for a burst of color and flavor, and enjoy a guilt-free gourmet experience that’s as nourishing as it is satisfying.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 1 pound Asparagus
• 6 cups Low-sodium vegetable broth
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 0.5 cup Parmesan cheese
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley
• 1 teaspoon Lemon zest

Directions

Step 1

Begin by prepping the asparagus: wash and trim the woody ends, then cut into 1-inch pieces. Set aside.

Step 2

In a medium saucepan, warm the low-sodium vegetable broth over low heat to keep it hot but not boiling.

Step 3

Finely chop the onion and mince the garlic cloves.

Step 4

In a large heavy-bottomed pan or skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.

Step 5

Add the minced garlic to the pan and cook for another minute until fragrant.

Step 6

Stir in the Arborio rice, ensuring that all the grains are well-coated with the oil and butter. Toast the rice for about 2-3 minutes, stirring constantly until it turns slightly golden.

Step 7

Begin adding the hot vegetable broth, one ladleful at a time, to the rice. Allow the liquid to be absorbed before adding the next ladleful. Stir frequently to help develop the risotto's creamy texture.

Step 8

After about 15 minutes of cooking and when the rice has absorbed about half of the broth, add the asparagus pieces to the risotto.

Step 9

Continue adding broth and stirring for another 15-20 minutes, until the rice is creamy and cooked to your desired tenderness. You might not use all of the broth.

Step 10

Once the rice is cooked, remove the pan from heat. Gently stir in the remaining 1 tablespoon of unsalted butter and grated Parmesan cheese.

Step 11

Season the risotto with freshly ground black pepper and finish it with fresh lemon zest and chopped parsley.

Step 12

Serve the risotto immediately, garnished with a sprinkle of parsley and an extra grating of Parmesan, if desired.

Nutrition Facts

Serving size	(2452.3g)

Amount per serving	% Daily Value*
Calories	1179.7

Total Fat 54.2g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 1.6g
Cholesterol 106.5mg	0%
Sodium 1188.4mg	0%
Total Carbohydrate 140.8g	0%
Dietary Fiber 13.9g	0%
Total Sugars 22.1g
Protein 36.3g	0%

Vitamin D 0IU	0%
Calcium 716.0mg	0%
Iron 12.2mg	0%
Potassium 2584.3mg	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: 40.8%

Protein: 12.1%

Carbs: 47.1%