Skinnytaste · by Gina Homolka★ 4.8 (36)
Spring Asparagus Risotto
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 22%
CARBS 49G69% OF CAL
2G FIBER43G OTHER4G TOTAL SUGAR
FAT 4G13% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto with fresh asparagus, herbs, and Parmigiano-Reggiano with a touch of lemon. Elegant and springy, works as a meatless main or side.
mainitaliangrain bowl🥄 saucepandairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 1/2 cups low-sodium chicken or vegetable broth
- 2 tsp olive oil
- 1/3 cup shallots (chopped)
- 1 cup arborio rice
- 2 oz dry white wine
- 3/4 lb thin asparagus spears (tough ends trimmed, cut 2-inches long)
- 1-2 tsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmigiano-Reggiano (plus more for serving)
- salt and fresh cracked pepper (to taste)
- 1 tsp grated lemon zest for garnish
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 22%
CARBS 49G69% OF CAL
2G FIBER43G OTHER4G TOTAL SUGAR
FAT 4G13% OF CAL
1G SAT3G 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
- 5m
- Cook
- 30m
- Sodium
- 903mg
- 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
- 484mg
- Calcium
- 114mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.