Asparagus Risotto Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant spring risotto with fresh asparagus, lemon, and basil combined with creamy arborio rice. Lemony and elegant, this dish celebrates seasonal vegetables in a classic Italian preparation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch asparagus
- 1 large leek (or white onion, diced)
- 4 tablespoons olive oil, divided
- 4 garlic cloves, rough chopped
- 1 cup arborio rice
- 1/4 cup white wine, optional- or skip it
- 3 1/2 cups hot vegetable broth
- 1/2 cup basil leaves (or sub flat leaf parsley)
- 1 lemon, zest and juice to taste
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper
- Optional Garnish: lemon zest, basil ribbons, pecorino cheese, optional toasted pinenuts (or other nuts or seeds), chili flakes (Urfa biber is nice) Leek oil (optional) or a drizzle of olive oil.
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 870mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 226mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 870MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.