Spring Asparagus Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Arborio rice dish enriched with white wine and chicken broth, studded with fresh spring asparagus and finished with Parmesan. Rich and elegant, this risotto makes a satisfying main course on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 onion (small, chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil (extra virgin)
- 2 cups / 400g Arborio rice
- 1/4 cup / 75ml dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 5 cups / 1¼ litre vegetable or chicken stock
- 15 spears asparagus (chopped, tips reserved)
- 1 cup / 100g Parmesan cheese (grated)
- 2 tbsp butter
- salt (to taste)
- micro herbs (optional)
At a glance
PER SERVING · TIME 50M
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
- 40m
- Sodium
- 1566mg
- 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
- 335mg
- Calcium
- 271mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1566MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.