Italian · Dinner
Asparagus and Cheese Rice
Creamy risotto made with Arborio rice simmered gradually with warm vegetable stock, white wine, onion, and garlic until tender and glossy. Fresh asparagus and Parmesan cheese finish the dish, creating a light Italian vegetarian main served hot.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
504Calories
15.8gProtein
16.1gFat
70.6gCarbs
4.7gSugar
4.3gFiber
1026mgSodium
32mgChol
7.5gSat Fat
533mgPotassium
286mgCalcium
2.1mgIron
0.2mcgVitamin B12
7.4mgVitamin C
vegetarian
low-cholesterol
rich-umami
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Trim asparagus and cut into 1-inch pieces. Finely chop onion, mince garlic, and grate Parmesan cheese.
2
Heat olive oil and butter in a saucepan over medium heat for 1 minute. Add onion and garlic, sweat for 2–3 minutes until soft and translucent.
3
Add rice to the saucepan and toast over medium heat for 1–2 minutes, stirring, until grains are glossy and translucent at edges.
4
Pour white wine into the saucepan and stir over medium heat for 1 minute until liquid is absorbed and raw alcohol smell is gone.
5
Add warm vegetable stock one ladle at a time over medium-low heat, stirring often, letting each addition absorb for about 3 minutes before adding more, continuing for 16–18 minutes total until rice is al dente and asparagus is bright green and tender.
6
Plate
Remove from heat and stir in remaining butter and Parmesan until melted and glossy. Season with salt and pepper. Spoon into a warmed shallow bowl and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g Arborio rice, uncooked
- 5.6 oz160g fresh asparagus
- 1.4 oz40g Parmesan cheese
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 1/2 cups600ml vegetable stock, kept warm
- 4 tbsp60ml dry white wine
- 1 tbsp14g butter
- 1 tbsp14ml olive oil
- salt, to taste
- black pepper, to taste
