Recipes from Italy · by Silvana Nava★ 5.0 (4)
Italian Asparagus Risotto Recipe
NUTRITION · PER SERVING80M COOK
CAL 28%·PRO 29%
CARBS 74G52% OF CAL
4G FIBER6G SUGAR64G OTHER
FAT 25G39% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A delicate and creamy risotto showcasing fresh spring asparagus finished with butter and Parmesan. It's a classic Italian first course announcing the season's arrival.
mainitalianpasta🌀 blender🥄 saucepangluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g asparagus (1.1 pound)
- 1.5 liters vegetable broth (6 ⅓ cups, made with carrot, celery, onion and the hard parts of the asparagus spears (read step 2))
- 1 onion (small)
- 320 g rice (~ 1 ⅔ cups of Carnaroli or Arborio)
- 60 g butter (¼ cup, unsalted)
- 60 g Parmigiano Reggiano (½ cup, grated)
- 2 tablespoons olive oil (extra virgin)
- 1 pinch salt
- ice
At a glance
PER SERVING · TIME 80M
CAL 28%·PRO 29%
CARBS 74G52% OF CAL
4G FIBER6G SUGAR64G OTHER
FAT 25G39% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1164mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 430mg
- Calcium
- 216mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.