Nutrition info - Recipes

Asparagus Risotto

The best things are worth waiting for. When it comes to earthy, savory sides, this asparagus risotto is a perfect pairing for a wide range of dishes. And while it takes some TLC to prepare, it's worth every minute.

Asparagus Risotto


For 6 people

  • 1 teaspoon(s) virgin olive oil
  • 1 1/2 cup(s) sliced mushrooms
  • 2 green onions
  • 2 cloves of garlic, minced
  • 1/8 teaspoon(s) pepper
  • 1 cup(s) long grain or arborio rice (risotto)
  • 14 1/2 ounce(s) low fat chicken broth
  • 2 ounce(s) white wine
  • 12 ounce(s) water
  • 1 carrot, cut into julienne strips
  • 8 ounce(s) fresh asparagus spears, cut in pieces
  • 2 tablespoon(s) grated lemon rind
  • 1/4 cup(s) grated Parmesan cheese


Heat oil in nonstick saucepan over medium heat. Add green onions, mushrooms, minced garlic and pepper. Cook until crispy tender. Add rice and stir for 2 minutes. While stirring, add broth, wine and 1 1/2 cups water. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat. Stir in carrot, asparagus pieces, Parmesan cheese and lemon rind. Cover and let stand 5 minutes. Garnish with lemon slices and Italian parsley.

Nutrition facts

  • Kcal: 181.77 kcal
  • Fibers (g): 3.63g
  • Sodium (mg): 219.31mg
  • Carbs: 31.09g
  • Fat: 2.17g
  • Saturated fat (g): 0.78g
  • Proteins: 9.94g