Oh My Veggies · by Nicole★ 4.0 (4)
Lemony Asparagus Risotto
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 23%
CARBS 62G59% OF CAL
2G FIBER57G OTHER4G TOTAL SUGAR
FAT 14G29% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto with tender spring asparagus, lemon, and Parmesan cheese. A refined vegetarian main that celebrates seasonal ingredients.
mainamericangrain bowl🫕 dutch oven🥄 saucepangluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 c. vegetable broth
- 3 1/2 tbsp. butter (divided)
- 1 1/2 tbsp. olive oil (divided)
- 2 large shallots (chopped)
- 2 c. arborio rice
- 1/4 c. dry white wine
- 1 lb. thin asparagus (see note, tough ends removed, cut into 1-inch pieces)
- 1 c. shredded Parmesan cheese
- 2 tbsp. chopped parsley
- zest and juice from 1 medium lemon
- salt and pepper
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 23%
CARBS 62G59% OF CAL
2G FIBER57G OTHER4G TOTAL SUGAR
FAT 14G29% OF CAL
7G SAT7G 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
- 10m
- Cook
- 45m
- Sodium
- 1098mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 199mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1098MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.