Nutritional Info

Nutrition Facts

Serving Size 1 (216g)

Calories 707
Calories from Fat 179 (25%)
Amount Per Serving %DIV
Total Fat 19.9g 31%
Saturated Fat 6.6g 33%
Monounsaturated Fat 8.5g
Polyunsaturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 47mg 16%
Sodium 15779.8mg 686%
Potassium 1309.6mg 28%
Total Carbohydrate 91.3g 30%
Dietary Fiber 5.1g 20%
Sugars 9.6g
Protein 38.3g 77%

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Recipe Description
White asparagus have a delicate flavor and are more tender thall the green variety. White asparagus is ideal for this risotto, but you can make it with the ordinary green variety and the flavor will still be very good.
Prep time
5 min
Cook time
18 min
Ready In
23 min

Ingredients

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Serves To:USMetric
5 Cup(c)  chicken broth
1 Pound(lb)  fresh asparagus, trimmed
4 Tablespoon(T)  unsalted butter
1   small onion, finely chopped
2 Cup(c)  medium-grain rice, such as arborio, carnaroll, orvlalone nano
1/2 Cup(c)  dry white wine
   salt and freshly ground black pepper
3/4 Cup(c)  freshly grated parmigiano-reggiano

Preparation

Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. Cut off the asparagus tips and set them aside. Cut the stems into 1/2-inch slices.

Melt 3 tablespoons of the butter in a wide, heavy saucepan. Add the onion and cook over medium heat, stirring occasionally, until very tender and golden, about 10 minutes. Stir in the asparagus stems. Cook, stirring occasionally, 5 minutes.

Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Add the wine and cook, stirring constantly, until the liquid evaporates. Pour 1/2 cup of the broth over the rice. Cook, stirring, until most of the liquid is absorbed.

Continue adding broth about 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. After about 10 minutes, stir in the asparagus tips.

Season with salt and pepper. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy.

When you think it may be done, taste a few grains.

If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water.

Cooking time will be 18 to 20 minutes.

Remove the risotto pan from the heat. Stir in the cheese and the remaining tablespoon butter. Taste for seasoning. Serve immediately.

Additional notes

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