Nutritional Info

Nutrition Facts

Serving Size 1 (453g)

Calories 669
Calories from Fat 275 (41%)
Amount Per Serving %DIV
Total Fat 30.6g 47%
Saturated Fat 9.5g 48%
Monounsaturated Fat 15.1g
Polyunsaturated Fat 6.1g
Trans Fat 0.0g
Cholesterol 195mg 65%
Sodium 1937.4mg 84%
Potassium 425.3mg 9%
Total Carbohydrate 12.5g 4%
Dietary Fiber 0.7g 3%
Sugars 9.1g
Protein 68.9g 138%

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Recipe Description
This creamy risotto is an excellent choice for romantic dinners and special occasions.  The dish is comprised of several aphrodisiac foods, like asparagus, garlic and basil.  Mangia!
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1/2 Pound(lb)  asparagus spears, tough ends snapped off
1   red bell pepper, roasted
4 Cup(c)  reduced sodium, defatted chicken broth
1 1/2 Tablespoon(T)  olive oil
1 Cup(c)  onions, chopped
1 Clove(clv)  garlic, minced
1 Cup(c)  arborio or other short grain rice
3 Tablespoon(T)  white wine
1/4 Cup(c)  parmesan cheese, grated
1 Tablespoon(T)  fresh basil, minced
1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  pepper, freshly ground


Cut the asparagus on the diagonal into 1 inch long pieces.  Steam briefly until bright green and just tender.  Slice the roasted pepper, then cut into 1 inch lengths.  Heat the broth.  In a 2 or 3 quart heavy bottomed pot, heat the oil.  Cook the onions and garlic until golden, about 3 minutes.  Add the rice and cook, stirring all the while, until the grains are shiny with oil.  Pour in the wine.  Add about 1 cup of the broth, bring to a boil, reduce to a simmer, and stir until almost all of the liquid is absorbed.  Pour in a 1/2 cup of broth, and again stir and cook until the broth is absorbed.  Continue to do this until all of the liquid is used and the rice is creamy on the outside, but still a bit firm to the bite.  Stir in the cheese, basil, salt, pepper, asparagus and roasted pepper.

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Asparagus Risotto
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