Roasted Asparagus Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, buttery risotto with roasted asparagus stirred through, finished with Parmesan cheese. The tender rice and delicate asparagus create an elegant, satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 10 asparagus spears (ends cut off)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 6 cups vegetable broth
- 5 tablespoons unsalted butter
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- Salt and pepper (to taste)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1603mg
- 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
- 215mg
- Calcium
- 242mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1603MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.