Vegetarian Asparagus Risotto

Creamy, indulgent, and packed with vibrant seasonal flavors, this Vegetarian Asparagus Risotto is a luxurious one-pot meal that's perfect for springtime or any occasion. Featuring tender asparagus sautéed to perfection, creamy Arborio rice infused with dry white wine, and a rich finish of Parmesan cheese and lemon zest, this dish strikes the perfect balance between comforting and fresh. The recipe uses simple techniques like slow stirring and gradual broth addition to achieve that iconic velvety texture, ensuring your risotto turns out restaurant-worthy every time. Ready in just 45 minutes, it's an ideal choice for a satisfying weeknight dinner or an elegant vegetarian main course for guests. Garnished with fresh parsley and bursting with flavor, this risotto is a must-try for foodies and home cooks alike!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 bunch asparagus
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small onion
• 2 garlic cloves
• 1.5 cups arborio rice
• 0.5 cup dry white wine
• 0.75 cup Parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Trim the woody ends of the asparagus. Cut the asparagus into 1-inch pieces, keeping the tips whole.

Step 2

In a medium saucepan, bring the vegetable broth to a simmer. Keep warm over low heat.

Step 3

In a large, heavy saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Step 4

Add the onion and sauté until translucent, about 3-4 minutes.

Step 5

Add the garlic and cook for another 1 minute, until fragrant.

Step 6

Stir in the Arborio rice and cook, stirring frequently, until the edges of the rice are translucent, about 2 minutes.

Step 7

Pour in the white wine, stirring continuously, until the wine is absorbed by the rice.

Step 8

Add a ladleful of the warm vegetable broth to the rice and stir until the broth is absorbed.

Step 9

Continue adding broth, one ladleful at a time, stirring frequently, until all the broth is absorbed and the rice is creamy and tender, about 20 minutes.

Step 10

Meanwhile, in a separate pan, heat the remaining tablespoon of olive oil over medium heat.

Step 11

Add the asparagus pieces and sauté until slightly tender and bright green, about 5 minutes. Set aside.

Step 12

Once the risotto is creamy and the rice is al dente, stir in the asparagus, remaining tablespoon of butter, Parmesan cheese, salt, black pepper, and lemon zest.

Step 13

Remove from heat and let the risotto sit for 2-3 minutes.

Step 14

Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	(2431.0g)

Amount per serving	% Daily Value*
Calories	1839.6

Total Fat 83.8g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 7.1g
Cholesterol 122mg	0%
Sodium 6765.5mg	0%
Total Carbohydrate 200.3g	0%
Dietary Fiber 28.8g	0%
Total Sugars 33.2g
Protein 66.9g	0%

Vitamin D 0IU	0%
Calcium 1049.4mg	0%
Iron 17.4mg	0%
Potassium 3745.5mg	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: 41.4%

Protein: 14.7%

Carbs: 43.9%