Asparagus Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with arborio rice, spring vegetables like asparagus and leeks, and finished with pecorino and fresh herbs. It's a satisfying vegetarian main course with bright, seasonal flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra-virgin olive oil
- 2 cups chopped leeks
- ½ teaspoon sea salt (plus more to taste)
- 2 garlic cloves (minced)
- 1 cup uncooked Arborio rice (rinsed)
- ½ cup dry white wine
- 4 cups vegetable broth (at room temperature)
- 1 bunch asparagus (tough ends trimmed, stalks chopped into small pieces)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped chives
- ¼ cup fresh herbs (parsley, basil, tarragon, and/or dill, plus more for garnish)
- Lemon zest (for garnish)
- Grated pecorino cheese (optional)
- Freshly ground black pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 668mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 58mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 668MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.